





I 

Selected references 

YEAST 

By C. D. Stephany and Harry W. non Loese A ke 


WAR FOOD ADMINISTRATION 
Office of Marketing Services 
Washington, D. C. 

January 194 5 


During the present war period, production of compressed, 
active dry, feed, and food yeasts has been greatly expanded. 
Production will no doubt continue into the immediate post-war 
period, but on «l reduced scale for some forms of yeast. 

These references have been compiled because of expres¬ 
sions of interest from manufacturers of yeast and those dealing 
with the utilization of yeast. The references are, therefore, 
directed more to the yeast manufacturer than to the distiller, 
brewer, or wine maker. It is believed that the references 
will be of service not only during the present war period, but 
in the post-war period when the problems of retrenchment and 
reconversion will in many cases call for intensive research. 

A-list of Journals is appended (p. 3H)> and the Union 
List of Serials, availaole in practically all libraries holding 
scientific periodicals, will indicate in which libraries in the 
United States these journals are on file. In a number of 
instances the localities will be found to differ from those in 
the Union List of Serials since it has been the endeavor to 
give in this list the latest localities so far as available, 
and former localities are not included. A few journals top 
recent to be included in the Union List of Serials, as well as 
those systematically excluded, such as Experiment Stations, are 
presumed to be on han<J in all larger libraries. In cases of 
scarcity of distribution or in cases of languages not generally 
known, such as Finnish, Hungarian, and Jugoslavian, reference 
has been made to the Chemical Abstracts. 

For subject index, see page 307* 


Action of actinic- and Roentg e n r.avs . 

The sensitizing action of fluorescent material upon yeast and yeast 
juice. V. Tappeiner. Biochem, Z. 8, 47-60 (1908). 

The influence of radioactive emanations on yeasts and alcoholic 
fermentation* 0. Jacquemin and G, Giurel. Vie agr* rurale 3, 232 
(1914); Mo. Bull. Agr. Intelligence 5, 1505 (1914-),. 

Action of ultraviolet rays upon alcoholic fermentation. Romolo 
and Remo de Fazi. Ann. chim. applicata 4, 301-29 (1915). 

Action of ultraviolet rays on the alcoholic fermentation of India 
fig must. Romolo and Remo de Fa2i. Ann* chim. applicata 6, 221- 
46 (1916). j* 

Action of ultraviolet rays upon alcoholic fermentation of the must 
of India fig. -Romolo and Remo de Fazi. Ann. chim. applicata 8, 
93-101 (1917). 

The action of radium emanation on the vitamines of yeast. 

Kanematsu Sugiura and Stanley R. Benedict. J. Biol. Chem. 39, 

421-33 (1919), > - 

' j * . '■ 

Action of ultraviolet rays on Saocharomycetes » B. Feuer and F. W. 

Tanner. J. Ind. Eng. Chem. 13, 265-266 (l92T). 

The action of ultraviolet rays on the Saocharomycetes. R. de Fazi. 
J. Ind. Eng. Chem. 13, 265 (1921); Reply. B. Feuer and F. W. Tanner 
Ibid. 265-6. 

Action of ultraviolet rays upon Saccharomyces cerevisiae- . Romolo and 
Remo de Fazi. Giom. chim. ind. applicata 4, 463-4 (1*922). 

Action of ultraviolet rays on fermentation and yeast. P. Lindner. 
Wochschr. Brau. 39, 166-7 (1922). 

Influence of light on the multiplication of yeast. A. W. Rennhard. 
Compt, rend. soo, biol. 89, 1080-2 (1923). 

Destruction of yeast by ultraviolet rays. H. Luers and H. 

Christoph. Centr. Bakt. Paras itenk. ,Ab.t • II, 59, 8-13 (1923). 

Action #f ultraviolet rays, on alcoholic fermentation and on yeast. 
Romolo and Remo de Fazi-. Atti congr. nafc* chim. ind. (Milan) 1924, 
449-50 (1924); Chem. Abstr. 19, 1470 (1925), 

Effect of Roentgen rays upon yeast cells. P. Weis and M, Osann. 
Pfluger’s Arch. ges. PJiysiol, 207, 156-64 (1925), 








- 2 - 


The primary effect of radium rays on living, material. G. A. 

Nadson. Biochem. Z. 155, 381-6 (1925). 

Effect of drugs and radiation upon yeast. I.v Basis for the Arndt 
Schulze law. H. Zeller# *' Biochem. Z.* 171', 45-75 (1926 ) • 

Photochemical experiments on respiration. 0. Warburg. Natur- 
wis sen sc ha Aten 14, 1181 (1926). 

Sexual anomalies caused by x-rays in the yeast» Nadsonia fulvescens. 
G 0 A. N&dson and G. S. Philippov. Compt. rend. soc. biol. 95, 

433-4 (1926). 

Effect of drugs and rays on yeast. III. Effect of Roentgen rays. 

H. Zeller. Strahlentherapie 23, 336-53 (l , 92‘6). 

Effect of various drugs and of radiation on yeast.. II. Demonstra¬ 
tion of the influence of Roentgen rays on various substances by 
means of yeast. H. Zeller. Biochem. Z v 172, 105-25 (1926). 

Photo pharmacology. V. Influence of sun’s rays on growth of yeast 
in sodium benzoate. D. I. Macht, Pro-c. Soc. Exptl. Biol. Med. 23, 
638-39 (1926). 

Photopharmacology^ VI„ Influence of sun 3 s rays on growth of yeast 
in some fluorescent solutions. D. I e Macht. Pro'c. Soc. Exptl. 

Bicri. Med. 23, 639-41 (1926). 

The effect, of ultraviolet radiation upon yeast culture'media. 

J. W,. Woodrow, A. C. Bailey and E* I; Fulmer.- Plant Physiol. 2, 
171-5 (1927). • ' 

, The* action'of irhadiated substances. . 0. -Ried. Wien. klin. Wochschr. 
,42, 1105-7 (1929). . 

The influence .of mono chroma-61c light on the -action, of.*Saccharomyces 
cerevisiae in the presence of glucose. G. Guerrini. Boll. soc. 
ital. biol. sper. 5, 635-6 (1930). ** 

Tha action of monochromatic light. G. Guerrini. Boll. soc. ital. 
biol. sper. 5, 1098-1100 (l930). . " 

The ^difference in biological abtion of various radiations on yeast. 
Lacassagne. Compt. rend. 190, -524-6 (1930). . * 

Effe-ct of radiant"energy on growth and sporulation in Colletotrichum 
VhmojMs. A. H. Hutchinson and M. R. -Ashtpn. Can. J. Res. 3, 
187-99 (1930). , , , ' 






- 3 - 


Physiological and chemioal experiments with ultraviolet rays through 
glass and also a method of evaluation. H. Valentin. Pharm. Ztg. 

75, 982-4, 995-8, 1005-8 (1930). 

The effect of ultraviolet radiation on sucrase. II. The role tf 
tryptophan and-yeast gums. G. Gorbach and K. Lerch. Biochem. Z. 

235, 259-66 (l93l). 

Effect of monochromatic light on the fermentation products of yeasts. 
R # Murakami. J. Agr. Chem. Soc. Japan. 8, 1237-47 (1932 ) 0 

The post-inactivation of irradiated sucrase solutions and the 
influence of tryptophan and yeast gums. G. Gorbach and D. Knnovec. 
Mbnatsh. 61, 39-46 (1932). 


The action of certain radiations of varying wave lengths on the 
development of Saocharomyces ellipsoideus . G. G. j-almieri and 
G. Giordano. Boll. soc. ital. biol. sper. 7, 1318-21 (1932j. 


Ultraviolet irradiation stimulates yeast activity. W. L.Owen. 
Food Industries 5, 252-4 (1933). 


The effect of ultraviolet rays upon the fermentation efficiency of 
yeast in the alocholic fermentation of molasses. W. L. Owen and 
R. L. Mobley. Zentr. Bakt. Parasitenk, Abt. II, 88, 273-86 (1933). 


The effect of monochromatic light on the fermentation products of 
yeasts. R. Murakami. Bull. Utsunomiya Agr. Coll. No. 3, 29-45 
(44-5 in English) (1933). 


Resistance of individual microorganism.and particularly of yeast 
to ultraviolet radiations. J. Beauverie. Compt. rend. 198, 
2017-9 (1934) 


The effect of x-rays on yeast fermentation. V. Gronchi. 
Strahlentherapie 51, 319-38 (1934). 

The combined action of monochromatic light and of photodynamic 
substances on the .fermentative power of Saccharomyces^ cerev isiae_. 
G. Guerrini. Boll. soc. ital. biol. sper. 9, 816-20 (1934). 

«The effect of ultraviolet light on the fermenting power of yeasts. 
F. W. Tanner and J. R. Byerley. Arch. Mikrobiol. 5, 449-57 (1954; 

The physicochemical basis of biological radiations. 0. Rahn. 

Cold Spring Harbor Symposia 2, 226-40 (1934). 






- 4 - 


Causes of the resistance to ultraviolet light of individual oells 
of the same species' of microorganism. J. Beauverie* Compt. rend. 

199, 881-3 (1934). 

Studies in ultraviolet and respiratory phenomena. III. The in¬ 
fluence of various regions of the spectrum on the anaerobic fer¬ 
mentation of*yeast. E. S. Reynolds and F. L. Wynd. Ann. Mo. Bot. 
Garden 22, 853-60 (1935). 

The formation of new strains of Zygosaccharomyces mandshuricus Saito 
under the influence of radon. J. M. Olenov. Zentr. Bakt • 

Parasitenk, Abt. II, 92, 163-79 (1935). 

The activity of irradiated yeast and its change in activity during 
storage. N. P. Sveshnikova. Trans. Dynamics development, Moscow, 

9, 311-18 (in English 318)(l935). 

The influence of ultraviolet rays from a quartz lamp upon the 

yeast cell and the enzymes in the'cell. K. Abramov. Zpravy Ustavu 

Kvasnoho Prumys lu Brae 1, 173 (1935-36); Chem. Abstr. 33, 6887 (1939), 

Influence of monochromatic light on the action of the fat-splitting 
enzyme in veast. R. Murakami. J. Agr. Chem. Soc. Japan 12, 709-13 
(1936). 

Increase in production of ethyl alcohol by yeast treated with ultra¬ 
violet energy. T. D. Beckwith and S. E. Donovick. Proc. Soc. 

Exptl. Biol. Med. 35, 36-8 (1936). 

The effects of monochromatic light on the action of yeast protease. 

R. Murakami. J. Agr. Chem. Soc. Japan 12, 151-71 (l936). 

Effects of monochromatic light on yeast amylase. I. R. Murakami. 

J. Agr. Chem. Soc. Japan 12, 175-9 (l936). 

The effects of'monochromatic light on oxidation and reduction by 
yeast. R. Murakami. J. Agr. Chem. Soc. Japan 12, 172-4 (l936). 

Permanence of generation of yeast in its dependence on action of 
rays.. L. Teindl-Czech. Protoplasma 27, 313-40* (l937). 

The stimulation of yeast respirations by radiations I. J. C* 

Faraon, M, J, Carroll and Sister M. V. Ruddy. Stud. Inst. Divi. 

Thomae 1, 17-34 (l937). 

Thermochemical andphotochemical phenomena, on the death of cells. 

I* Heat produced on the dea’th and injury to veast. W. W. 

Lepeschkin. Protoplasma 27, 351-66 (l937). 




The growth response of yeast exposed to monochromatic ultraviolet 
radiation. L. Hollander and B. a. Duggar. J. Pact. 33, 16 (1937). 


/ 


nfluenoe of 
• Murakami* 


monochromatic 
J.'Agr. Chem 


light on action of yeast catalase. I. 
-Soc. Japan 13, 429-34, 435-8 (1937). 


Intercellular wound hormones from ultraviolet injured cells. J. R. 
Loofbourow, Sister C. M. Dwyer and Sister M. N. Morgan. Stud. Inst. 
Divi. Thomae 2, 137-53 (1938). 


The effect of ultraviolet rays on yeast. . R. A. Branopol 1 skaya. 
Khlebopakarnaya From. 1939, No. 4-5, 27-30; Chem. Abstr. .36, 2286, 
(1942). 


Physiological changes produced in yeast by ultraviolet light. 

T, F. Anderson and B. M, Duggar. Science (n.s.) 90, 358 (1939). 

Production of intercellular hormones. J. R. Loofbourow and Sister 
C. M. Dwyer. Nature 143, 725-6 (1939). 

The protective action of calcium salts against the effect of 
ultraviolet rays on yeast. T. M. Kondrat f ova. Mikrobiologiya 8, 
899-903 (904 in English)(1939). 

Alteration of the toxicity resistance of yeast cells by rays of 
the solar spectrum. W. ¥. Lepeschkin. Protoplasma 34, 353-61 
(1940). ‘ 

The effect of ultraviolet light on living yeast cells. J. N. 
Davidson.. Biochem. J. 34, 1537-9 (1940). 

Optically active chemical produced by yeast aids synthesis of 
1-ephedrine. J. Kamlet. Drug Trade News 16, No. 3.6, 27 (1941); 
Wallerstein Labs. Commun. 4, 213 (1941), . 

The. effects of heat and ultraviolet light on certain physiological 
properties of yeast. T. F. Anderson and B. M. Duggar. Proc* Am. 
Phil. Soc• 84, 661-8 (l94l). 

Proliferation-promoting activities of extracts from ultraviolet 
in'jured yeast cells and of bios components. E. S’. Cook and Sister 
A. G. Cronin. Nature 150, 93-4 (1942). . 

Influence of Roentgen rays on yeast cells. . H. ,v. Euler. Svenska 
Bryggaroforen. . Mapadsbl. 57, 141-6 (194.2); Chem. Abstr. 37, 5107 
(1943). 

t ■ 1 J: • 

Changes produced in yeast,cells by Roentgen rays and chemical sub¬ 
stances. I and II. H. v.’ Euler, L. Ahlstrom and B. Hogberg. 

Z. physiol. Chem. 277, 1-17, 18-25 (1942 ). . 




Effect of aeration in growing 

Influence of air qn the stability, of yeast* F. Hayduck, J. 

Dehnicke and H. Wustenfeld. Wochschr.' Brau. 27, 81-5, 93-5 (1910). 

'' < • ••• - • >• ' • ♦ • 

The formation of volatil acids by yeasts after fermentation with 
access of air. A. Osterwalder. Centr. Bakt. Farasitenk, Abt. II, 
'32, 481-98 (1912) - 

tt 

A new method for increasing the production of yeast. M. Delbruck 
.and H, Classen. 2, Ver. de-ut. Ing. 59, 844 "(1915). 

Experiments on replacement of malt germ by ammonium compounds in 
the air process of yeast growing. A. Wohl and S. Sqherdel. Z. 
angew.. Chem. 34, 41-5 (l92l). 


Itfetabolic phenomena and products balance in the fermentation of 
molasses bv the aeration”process. ,H. Claassen. Z. Ver. deut. 

Zuckerind. 77, Tech. Tl., 607-22 ; (1927). ‘ " • ' 

Conditions for. the .aeration of fermenting vats ih the ysaist industry 
or for the aeration of liquids in general. E. G, Stich. Chem. Ztg. 
52, 865-6 (1928). 


The biology of yeasts in aerated culture media. F. Weleminsky and 
E. Butschowitz. Zentr. Bakt. Parasitenk./ibt. II, 78, 178-91 (1929). 

Alcohol losses in yeast manufacturing. F. Wagner. Brennerei Ztg. 

47, 162-3 (j930); Chem.. Abstr. 25, 1629 (l93ll. 


Observations on Stich’s method of aeration. P. Lindner. Chem* 

Ztg. 54, 238-40 (1930). 

. ... -■ * . *" ; ‘ Ifl I 

Influence of aeration during fermentation on yeast condition and 
beer, quality* F. Windisch. Wochschr. Brau 47, 33-9, 45-51 (1930). 

‘' - r ; ■ j. •- h s 

Losses of alcohol in manufacturing'yeast ‘(by aeration). F. Wagner. 
Brennerei Ztg. 49, 126 (1932)j Chem. Abstr*. 27/ '275*6 (1^3'). 

Growth of yeast on oxygen! de.fi.ciency. R. Koch.' Wochschr. Brau. 

50, 169-72 (1933). 

*'■ ' 1 »• i; *. 4 

The chemical reactions in the production of yeast by the.aeration 
process. H., Claassen. Chem. Ztg. 58,' 901-S. (1934). 


Exchange of matter, respiration and gas exchange of yeafet cells in 
experiments with aeration and continuous feeding. ,H. Claassen. 
Biochem, Z. 275, 350-60 (1935). 


Some factors affecting yeast propagation. 11; IT. Stark, 
and H. F. vVillkie. lm. Soc. Brewing Chemists Proo. 4, 


P. Kolaohov 
49-56 (1941). 







- 7 - 


Continuous aerobic process for distillers' yeast-engineering and 
design factors. E. D. Unger, W. H. Stark, R. E. Scalf and P. J. 
Kalachov. Ind. Eng. Chem. 34, 1402-5 (1942). 

Aeration in the production of compressed yeast. G. de Becze and 
A. J. Liebmann. Ind. Eng. Chem. 36, 882-90 (1944). 

Synthesis of amin o ac i ds and other n it rogenous compounds 

Synthesis of protein in yeast. W. Zaleski and W. Israelsky. Ber. 
deut. hot. Ges. 32, 472-9 (1914). 

The formation of yeast protein from inorganic nitrogen compounds. 

E. Donath. Oesterr. Chem. Ztg. (n.s.) 18, 74 (1915) 

Synthesis of nitrogen compounds by autolysis of yeast. II. S. 
Kostychev and V. Brilliant. Bull. acad. sci. Potrograd, (6) 10, 
953-70 (1916). 

The fixation of atmospheric nitrogen'by yeast as a function of the 
hydrogen-ion concentration. E. I. Fulmer and L. M. Christensen. 

J. Phys. Chem. 29, 1415-8 (1925). 

Synthesis of proteins by Saccharomyces . J. Effront. Compt. rend. 
184, 1302-4 (1927). ’ 

Synthesis of optically active compounds by means of yeast. I. 
Synthesis of 1-aspartic acid, from fumaric acid. Y. Sumiki. Chem. 
Abstr. 23, 2531 (1929). 

The effect of age on the nitrogen content of yeast. N. Nielsen. 
Compt. rend. trav. lab. Carlsberg 19, No. 16, 11 pp. (1933). 

The nitrogenous metabolism of yeast. II. General considerations 
relating to yeast growth and fermentation in synthetic media. III. 
The ability of certain pure chemical compounds to function as 
nitrogen sources for yeast. R. S. W. Thorne. J. Inst. Brewing 39, 
597-621 (1933). 

Influence of the source of nitrogen of the culture medium on the 
synthesis of proteins by yeast. H. Lucrs and .M. Vaidya. Congr. 
chim. ind. cdmmun. 14, tome 2, 6 .pp. (l934). 

Acid formation in yeast autolvsis. H. Haohn and H. Leopold. Z. 
Untcrsuch. Lebensm. 67, 50-8(1934).- 

Synthesis of amino acids by yeast. II. Isolation of alanine. C. 
Fromageot and P. Desnuelle. Biochem. Z. 273, 24-30 (1934). 





I 


I 

Processes in the synthesis of yeast substance and the possible 
yields in yeasiAcultivation, H. Lechner. Z. Spiritusind. 59, 

391-2, 399-400 (l936). 

Role of C K keto acids other than pyruvic in the synthesis of amino 
acids by yeast. C. Fromageot and G. Minard. Bull. soc. chim. 
biol. 18, 1454-66 (1936). 

Possible roles of pyruvic acid oxime'and acrylic acid in the 
synthesis of alanine by yeast during alcoholic fermentation. C. 
Fromageot and P. Desnuelle. . Bull. soc. chim. biol. 18, 820-4 (1936). 

Biological albumin synthesis, by yeast. H. Fink. Svensk. Kern. Tid. 

50, 177-85, 194-213 (1938). 

Biological protein synthesis by yeast. H. Fink. Z. Spiritusind 61, 
381-2, 389-90, 392, 398, 400 . (.193.8. 

The biological cell-substance synthesis of yeast. III. Yeast cul¬ 
ture in simple carbon compounds'. H. Fink and J. Krebs. Biochem. 

Z. 300, 59-77 (l938)* 

The biological synthesis of cell substance by yeast. I. H. Fink 
and J. Krebs. Biochem. Z. 299, 1-27 (1938). 

Tyrosine from yeast. K. Myrback. Svensk Kern. Tid_ 50, 129-30 (1938). 
Amino acids as growth promoters j ? • 


Amino acids .and microorganisms. A. W. Dox. Pr.oc. Iowa Acad. Sci. 

24, 539-45 (l917). 

Utilization of amides by yeast. P. Thomas. Ann. inst. Pasteur 
33, 777-806 (.1919).. 

i ^ , • * . . 

Behavior of some amino acids towards oxygenated yeast. F. Lieben. 
Biochem. Z. 132, 180-7 (1922). 

The intermediary metabolism of tryptophan. XV. The influence of 
tryptophan and its physiological metabolic products on the develop¬ 
ment of yeast. J. Salto. Z.; physiol. Chem. 214, 17-21 (l933J. 

The role of asparagine and glutamine in higher plants. G. Schwab. 
Planta 24, 160-2 ll93S). » • . 

Ammonium salts and amino acids as sources of nitrogen in the produc¬ 
tion of pressed yeast. * F. Wagner., Ann. zymol. (2) 3, 176-94 tl936). 

37 ® 4758 °( 1943 ) QS gro ' rth factors of yeast. R. Sterckx. Chem. Abstr. 











-9- 


Ammonia and amino acids as sources of nitrogen for the production 
of compressed yeast. F« Wagner. Zentr. Bakt. Parasitenk *>Abt. II, 

93, 359-71 (1936). 

The work of *F..Wagner on the ammonium salts and amino acids as 
sources of nitrogen in the production of compressed yeast. H. 
Claassen. Zentr* Bakt* Parasitenk.,Abt. II, 95, 167 (1936). 

Assimilation of alcohol and of amino acids by yeast in the aeration 
yeast process. H. Claassen. Z r Spiritusind* 59, 440 (l936). 

Effect of certain compounds containing the sulfhydryl group (cysteine, 
cystine and glutathione) on the cellular multiplication of 
Saccharomyces cerevisiae . G. Mezzadroli and V. Vicentini. Bull, 
assoc, chim. 54, 929-35 (l937). 

Assimilation 'of nitrogen from amino acids by yeast. R. S. W. Thorne. 
J. Inst. Brewing 43, 288-93 (1937). 

Growth effect of amino acids III. Growth effect of alanine, 

(2> alanylglycine, aspartic acid, glycylaspartic acid and similar 
substances on yeast. N t Nielsen and V. Hartelius. Compt.:rend« 
trav. lab. Carlsberg, physiol., 22, 271-80 (1938). 

The growth effect in yeast of ft alanine, /? alanylglycine, aspartic 
acid, glycylaspartic acid and related substancesN.. Nielsen and 
V* Hartelius. Biochem. Z. 296, 359-66 (1938). 

The influence of amino acid degradation products and some related 
substances upon yeast growth and fermentation. R. S. W. Thorne. 

J. Inst. Brewing 45, 13-31 (l939). 

The action of amino acids as growth substances with respect to yeast. 
N. Nielsen. Biochem. Z. 307, 187-93 (1941'). 


Amylases 

Action of ultraviolet rays on amylase, invert in and a mixture of 
these two enzymes * A f Chauchard and B. Mazoue. Compt. rend. 152, 
1709-11 (l91l). 

Regarding the activation of the amylolytio enzymes by substances 
produced by fermentative organisms.. H. Pringsheim. Z. angew. Chem. 
39, 1454-7 (1926), 

Yeast amylase and the fermentation of polysaccharides.- A contribu¬ 
tion to the subject of autolysis. A., Gottschalk.. Z. physiol. Chem. 
153, 215-24 (1926). 

Further studies on yeast amylase,- A, Gottschalk. Z. physiol, Chem, 
178, 139-47 (1928). 





-l*0-~ 


idny l*o s ynt he a s e,. S. JJishimura; -^J..:Agr. -Chem. Sac, Japan 6, 160-7, 
485-6/ 987-90 (1930)• 7, '29-35^( 193-1J./ 

Amylosynthe'ase. S...Nishimura and T. Minagawa. Proc. Imp. i^cad., 

* Tokyo, 7, 258-60 (1931).' 

j^nylase protecting substances. IV. Protective action of infusions 
of* yeast, malt and barley. H. Nakamura. J. Soc. Chem. Irid. Japan 
- 34, Suppl. binding, 16-17 (1931). Amylase protecting substances. V. 
Isolation of the protective' substances frjom proteases. Ibid. 18-19. | 
irntylase protecting substances. VI. Isolation of the protective sub¬ 
stances from peptones and malt and veast infusions. Ibid. 19-20. 
Amylase protecting substances. VII. The indentification of the 
chemically pure protective substances. Ibid. 21-22. 

Amyl a synthease. T* Minagawa. Proc. Imp. x^cad.^ Tokyo. ‘ 8, 244-6 
(1932 ). ‘ ; 

Amylosynthease. I. T. Minagawa. J. Agr. Chem. Soc. "Japan 8, 176-83 
01932). Amylosynthease. II. Ibid. 508-10. Anlylo.synthea-se IV. Ibid. 
'811-14. . Amylosynthease. XXIV. The reaction velocity. '3. Ibid. 10, 
550-3 (1934).. ijnylosynthease. XXV. * Zympgen of yeast' amylosynthease. 
Ibid. 11, 370-3 (1935). 

Yeast-amylase. I. Preparation of amylase solution from pressed yeast. 
K. Ono. J. -ugr. Chem. Soc. Japan 11, 60-7 (1S35-). Ye^st amylase. II, ■ 
III. Preparation of amylase-solution from dry yeast. 'Ibid. 791-5. 
Yeast amylase. IV. Ibid. 11, 796-302. Yeast amylase. IV, Enzyme- 
chemhea 1 properties. Optimum pH and temperature. Ibid. 803-7. 

Yeast amylase. V. Enzyme-chemical. 2. The. change of starch-saccharify¬ 
ing action of yeast amylase with the lapse of • time and s the correla¬ 
tion'between ..the. amount of enzyme and starch used'and that of starch 
saccharified. Ibid. 12, 139-44 (1936). Yeast amylase. VI. 
Thermostability of yeast amy-lase.. Ibid. 191-5. Yeast amylase. VII. 
Effects of pH on the durability of yeast amylase during*its storage 
and the stability of yeast amylase/ Ibid. 320-7. Yeast amylase. 

VIII. effects of some inorganic and organic s up stance s. on the 
amylolytic power of yeast amylase. Ibid. 3.78-85V ' Yeust : amylase. 

IX. Behaviors of^ yeast . .amylase on glycogen. . Ibid. 467-74. 

Yeast amylase. X. Effects of mercuric'•'chloride, sodium fluoride and 
boiled yeast juice on the action of yeast, amylase;. • Ibid. 560-8. 

Yeast amylase* XI.. Purification of yeast amylase and its properties^ 
Ibid/-569-75. Yeast.amylase. XII. The action of amylase prepared 
by maceration and other methods. Ibid. 650-60. • 









-11- 


Purification of koji amylase by precipitation method. P# Taketomi 
and S, 'Takeda e -Waseda Appl, Chem. Soc. Bull. 25, 11-15 (l935)(Abstr. 
in English 2-3A); Chem. Abstr. 29, 7352 (1935). 

Fluctuation of amylase during the cultivation of yeast mashes. Y. 
Tokuoka. J. Agr. C)nem, Soc. Japan' 13y 313-17 (1937). 

Amylases of yeast and. conversion of glucose -1- phosphoric acid by 
yeast extracts. A. Schaffner and H. Specht. Naturwissenschaften. 

26, 494-5 (1938). 

Starch. -XXL. Amylolytic enzymes of yeast. K. H. 4leyey and P. 

Bernfeld. Helv. Chim. Acta/ 25, 399-403 (1942). 

* 


Analytical, General 

The fermentative power of pure yeasts and some associated fungi, 
w. B. Alwood. U. S. Dept, of Agr. Bur. Chem. Bull. Ill, 28 pp. 
(1908). 

A comparative study concerning yeast control in the distillery. 

T. Chrzaszcs. 2. Spiritusind. 32,215-7, 225-7 (1909). Ibid. 302. 

A comparative study concerning yeast control in the distillery. 
A.Wenck and W. Arndt. Z. Spiritusind 32, 283 (1909). 

Differentiation o£ varieties of yeast by the complement-fixation 
reaction, k. Schutze. Z. Immunitatsforsch. 8, 611-5 (1911). 

Microchemical detection of potassium in yeast and other cells. 

The importance of potassium. Th . Bokorny. Allg; Brauer-Hopfen-Ztg. 
52, 709-10 (1912). 

The selection of yeast for biochemical processes in the detection 
of dugars and glucosides. Reply to L. Rosenthaler. E. Bourquelot 
and H. Herissey. J. pharm. chim. (7) 6, 246-53 (1912). 

Method of distinguishing by.appearance, mycoderma and related fungus 
in the distillery and yeast manufacture. J. C. Holm. Bull, assoc, 
chim. suer. di.st. 28, 1040-3 (1911). 

Photomicrography applied to. biometry with special reference to 
differentiation between yeasts employed in practice. P. Lindner. 
Wochschr.' Brau. .31, 469-71 (1914). 

Determination of mineral constituents in barley, malt, wort, beer 
and yeast. F. Schonfeld and S. Sokolowski. Wochschr. Brau. 31, 
493-5 (1914). 




-12- 


Measurement of yeast fermentation by means of the liquid inter¬ 
ferometer# 0. Wolff* Chem# Ztg* 39, 197-8 (1915)# 

*■ 

New yeast preparation for use in the estimation of crystallizable 
sugar by inversion# H# Pellet# Bull# assoc# chim# suer# dist# 33, 
30-3 (1915); Mo# Bull. Agr. Intell# 7, 592-3 (1916). 

Saccharimeters for brewers. L# Pierre. Brasserie et malterie 7, 
148-50 (1917); Chem. Abstr# 11, 3374 (1917). 


A delicate method of determining invert activity# C. K* Watanabe and 
V# C. Myers. Proc. Soc. Exptl# Biol. Med. 15, 142-3 (1918). 

Quantitative estimations of the enzymic activity of living cells. 

I. H.v. Euler, 0. Svanberg and S. Heintze# Fermentforsch. 2, 

194-9 (1918). 

Remarks on some methods, for the analysis of yeasts. E# Vautier# 

'Mitt. Lebensm. Hyg. Ip, 98-101 (1918)• 

A study of the factors which interfere with the use of yeast as a 
test substance for the.antineuritic substance. G. de P. Souza and 
E. V. McCollum* J. Biol. Chem. 44, 113-29 (1920). 

Physiological chemical studies of the yeast cell. II. Application 
of*the typical vitamin reactions upon the yeast cell. K. Schweiz er* 
Mitt. Lebensm. Hyg. 11, 200-15 (1920). 

Physiological chemical studies of the yeast cell. I. Use of the 
precipitometer and of the catalase apparatus to determine the course 
of fermentation. K. Schweizer. Mitt. Lebensm. Hyg. 11, 193-200 
-(1920). • 

h test for anti-beriberi vitamin and its practical application. 

C. Funk and H. E. Dubin. J. Biol. Chem. 44, 487-98 (1920). 

■ Studies in the vitamin content. W. H. Eddy and H. C. Stevenson. 

J. Biol. Chem. 43, 295-309 (1920). 

Vitamins and yeast growth. R. J. Williams. J. Biol. Chem. 46, 

113-8 (1921). 

The chemical investigation of cereals, barley, malt, legumes, 
flour, baby foods, starch, prepared starch, egg powder, bread, 
baked rroods, alimentary pastes, yeast and bakingnbwder. E. Spaeth. ) 
Handb. biochem. Arbeitsmethoden, Abt. 4, Tl.’S, Erste Halfte, 

65-312 (1923). 



-13- 


Detection of brewers’ yeast in pressed yeast. C. Schweizer. Bull, 
assoc, chim. suer. dist. 42, 242-7 (1925). . , 

Gravimetric estimation of bacteria and yeast. H.. I. Coombs and 

M. ; ..Stevenson* Biochem. J, 20, 998-1002. .(1926 )>. 

, • p ' 

Estimation of vitamin B. Y. Xinugasa and Y. Hattori. J. Pharm. 

Soc. Japan No. 536, 852-66 (1926). 

The use of ultraviolet light in the examination of foods. G. Popp. 

Z. Untersuch. Lebensm. 52, 165-71 (1926). 

Fermentation test for Faex me dicinalis , and other specifications of 
the German Pharmacopeia. Th. Sabalitschka. Pharm. Ztg. 71, 1606-7 
(1926). ‘ . 

The growth of yeast. IV. A nephelonfetric method of counting yeast 
suspensions. G. L. Peske*tt. Biochem. J. 21, 460-6 (1927). 

Human milk studies. I. Technic employed in vitamirj studies. I. G. 

Macie, J. Outhouse, M. L. Long and A. Graham. J. Biol. Chem. 73, 

153-74 (1927). 

The application of the U.S.P. X yeast fermentation test to* colloidal 
silver compound^.' H. M. Taylor. J. Am. Pharm. Assoc. 16, 820-4 (1927). 

Note on the preparation of yeast juice by Buchner’s method. A. 

Harden and F.R* Henley. Biochem. J. 21, 196-7 (1927). 

Gold and platinum electrodes and the acid error in the determination 
of pH of yeast' and blood. * L. P. Rosanov. Zhur. exptl. Biol. Med. 

10, 141-6* (1928). 

A modification of the phenolized gelatin technic for the mounting 
of microscopic preparations of yeasts and algae. H. Kaufferath. 

Rev. hyg. m£d. prev. 50, 638-40 (1928). 

A rapid and accurate method for determining the quantity of yeast or 
other microorganisms in a suspension. R. J. Williams, E.. D. 

McAlister and R. R. Roehm. J. Biol. Chem. 83, 315-20 (1929). 

The effects .of, certain chemical compounds upon the course of gas 
production by baker’s yeast. S. E. Branham. J. Bact. 18, 247-64 (1929). 

Heme and tissue ipo.n..M. L. Anson a-nd A. E. Mfrsky. J. Gen. Physiol. 

12, 401-5 (1929). 

Determination of the fermenting power of yeasts and its importance 
in bread making. E. Elion and L. Elion. Bull. soc. chim. biol. 11, 
724-30 (1929). 

The role of polysaccharides of yeasts in the serological differentiation 
of yeasts. T. Tomcsik. Z. Immunitatsforsch. 66, 8-16 (l930). 




-14- 


Yeast testing.. W*. H.. Cook and J. G. Malloch. Cereal Chem. 7, 

133-42 (1930). >'•••" 

Faex medicinalis. E. Richter, i^poth. Ztg. 45, 1447 (l930). 

Modification of the sodium-nitroprusside reaction for hvdrosulfide 
derivatives in low concentration. R. Fleming. Compt. rend. soc. 

‘biol. 104, 831-2 (1930). 

Crud.e fat determination in yeast. G. Staiger. Brennerei Ztg. 47, 

'44 (1936); Chem, Abstr. 24, 2542 (193.0}. 

Involution of cultures of yeast 1. A. T. Henley. J. Inst. Brewing 
36, 3.04-7 (1930). 

Determination of dry matter (or moisture) in pressed yeast. L* 

Fletcher. J. Inst. Brewing 37, 506-8 (1931). 

Studies on^a method for determining the,oxygen consumption, the 
respiratory quotient and reduction of methylene blue by tissues 
and yeast. P. Ambrus, T. Banga and A. Szent-Gvorgyi• Biochem. Z. 

240,* 473-7' (1931). ... 

• 

Standardization of media in the acid ranges with special reference 
to the use of citric acid and buffer mixtures for yeast and mold 
media. 'J. G. Davis-. J. ; Dairy -Res. 3,. 133-41 (l93l)r. 

: 

Development of photochemical methods for the study Q.f the oxygen- 
transferring enzyme-. (Application of acetic, acid bacteria and yeast 
cells*) F. Kubowitz and E. Haas. Biochem. Z. 255, 247-77 (1932). 

New microextraction apparatus* G. Gorbach. Mikrochemie 12, 161-8 (1932 

Determination of hydrogen-ion concentration in living yeast and 
bacterial cells. M. Gutstein. Proboplasma 17, 454-70 (1932). 

Feulgen T s reaction and some of. its. applications for botanical material, i 
L. A. Margolena. Stain Tech. 7, 9-16 (1932). 

The arsenic content of hops as a measure for the arsenic content of 
breweiy ’-yea^t. M. Lindemann. Wochschr. Brau. 49, 257-9 (1932). 

Relation between the arsenic contents.of yeast and hops. M. Lindemann. 
‘Woch'sdhr. *Brau. 49* 257-9.(1932).' 

The diastase value of yeasts according to Poliak. G. Issoglio. 

Industria chimica 8, 702-3 (1933). 

- 

Studies and methods of selection of strains of Greek yeasts from 
Cyprus and Santorin by treatment with.tartaric acid in presence of 
alcohol and magnesium sulfate. G» K. Kelaiditos. Praktika Akad. 

Athenon 8, 385-9 (1933). 








-15- 


An isothermal calorimeter for slow reactions t F. D. Coon and F. 
Daniels* J.'Phys. Chem 0 37, lr-12 (1933). 

Glyoxalase. I. The .applicability of the manometric method to the 
study of glyoxalase. M. E. Platt and E. F. Schroeder• J. Biol. 

Chem. 104, 281-97 <1933). . . 

Biological purity of pitching yeast# T. Janensch# Wochschr# Brau# 

50, 237-9 (1933) • 

Rapid method of determining ash of dry and wet yeasts, malt and 
molasses# L. Lens# Brodifnaya Prom* 10, No. 4, 23-5 (1933); Chem* 
Abstr# 28, 7418, (1934). 

Sarcina proved worst enemy among microorganisms (in brewing)# (Detec¬ 
tion of Sarcina in pitching yeast.) S. Laufer and S# Siegel. Am# 
Brewer 67, No# 11, 22-3 (1934). 

Yeast as indicator of growth substance. E. Almoschlechner• Planta 
22, 515-42 (1934). 

Death of yeast culture, as registered by the electric resistance. 

B# J. Luyet• Proc. Soc# Exptl. Biol# Med# 31, 800-1 (l934). 

Surface electric moments in a liquid. N, Choucroun. Compt# rend. 
199, 36-8 (1934).# 

ke rometric determination of the yeast content of wort and its appli¬ 
cation in the separation of yeast in yeast factories# W. Heller. 
Przemysl Chem* 19, 3-9 (1935); Chem* Abstr* 30, 1175 (l936)* 

Methods for detecting the lipolytic effect of microorganisms. L. M* 
Horovitz-Vlasova and M. T. Livshitz# Proc. Inst. Sci. Res. Food 
Ina., " Lanigrad, 3, No. 3, 22-32 (33 in English ) (1935). 

Determination of the biological value of medicinal yeasts. A. J. J. 
Van deVelde• J. pharm. Belg. 17, 1-6, 21-4 .(1935). 

The determination of glutathione in beer. G. Weller. Ann. ferment. 

1, 108-14 (1935). 

Colorimetric (nephelometric) methods for measuring the growth of 
yeast. V. Sarafanov. Arkh. Biol. Nauk 35 B, No. 1, 309-15 (315-16 
in English) (1934). 

Yeast variability as measured by the fermentograph. C. Near and B. 
Sullivan. Cereal Chem. 12, 506-11 (1935). 

Distinguishing between top and bottom fermentation yeasts^with the 
aid of blood-serum agglutinin. R. Laneau. Bull, assoc, etud. bcole 
sup; * brasserie univ. Louvain 35, 111 (1935); Chem. Abstr. 30, 4618, 
(1936). 




■iT- O'?;' 


ox’d-yloa !.I 


; ( .f 


r., ' ^n'r ahori.TvM 




■16- 


i: 't i a •.. ' T ' ;.'I -v [roriolof 

o-r ?f '■•.!•••“ „r: 

• V ■ • / t K ° “ 


hiJT Qb Z 


1 


ai-i 


• 5 A 


: /I The .technic of. gastric-acidity: estimations* -I. ^Standardized yeast 
extract as acid stimulant. F. Leifer. Me a d;. Klin. ;3.1, 1428-30 (1935) 

Quantitative:studies on yeast suspehsipns by turbido—metric and 
other methods.. R. L. W, Thorne pndr.L. R* Bishop. # J % Inst. Brewing 
42, 15-26 (1936). . ( i ) 

. ~ Apparatus for measuring the gaseous exchange^ o-f yeasts,.- J. Giaja. 
Ann. Ferment. 2, .J^;-;(r3)9t$)U;- ; t • r 0 .-iO h.. t rvzliuc 


,:[& ' : Test tube method .to ■differentiate^ ale and: lager yeasts;. s -S'. S. 

' . Epstein.. An. Brewer 69, No. .11, 30-1 (l936-)<- 
% 0l .Id- fA > r ■ [{f • W T 4 V| .. . ' - •• 

Estimation of the specific gravity and the volume o£ ye a s t, cells. 

K. Silbereisen. Wochschr. Brau. 53, 340-3 (1936). 

Application of the nephelometer to the study of yeast. G. Medvedev 
and A. Shelaumova. Biochem. Z. 289, 52-4 (1936). 



Estimation of yeast crop with, high and low attenuating bottom-fermenti 
beer yeasts. F. Stockhausen and R. Koch. Wochschr. Brau. 53, 325-30 
(1936). 

Measurement of veast concentration, with the .Lange colorimeter. C, 
Enders and K. Karnbach. Wochschr. Brau. 54, 185-6 (1937). 

An open-system respirometer for study of the gajseous metabolism bf 
microorganisms. S. E. Donovick and T. D. Beckwith. J. Bact. 33, 
&91-306 (-1937). 

» ; A .1Af-SO’-f t ;l A 

A study of the growth of yeast by measuring the change oin the pH 
of the nutrient solution. V. Hartelius. Plants 27, 2.87-94 .(1937). 

* 4 ‘ * * - o'.. 

An apparatus for standardized yeast culture according to the aeration 
procedure. H. Fink and R. Lechner and J. Krebs. Biochem. Z. 299, 
28-31 (1938). 

The use of dry yeast in distillery. S. Bocharov. Spirto’-Vodochnaya 
Prom. 15, Wo. 5, 19-20 (1938); Chem. Abstr, 33, 5986 (1939). 

' ' • ‘ • * ' , „ 

■Sampling methods for /brewery/ biological process control. I. 
Janensch. Wochschr. Brau, 55, 54-5, 59-62 (1938). 


-Determination of tryptophan and tyrosine in yeast with the Pulfrich 
photometer. H. Kraut. Biochem. Z. 297,. 297-303 (1938). 


The electrical conductivity of suspensions of 
yeasts. K. Sandora.' Chem. Obzor 14, 111-15 
(1939); Chem. Abstr. 33, 7326 (1939). 


fresh and of treated 
(with English resume) 





-17- 


A rapid method for determining the moisture content of bread, yeast 
and other food products. M. N. Tul’chinski? and A. M. Isaikin. 

Voprosy Pitaniya 6, No. 1, 61-7 ( 6*7 in English)(l939); Chem. Abstr. 
53, 5922 (1939). * • . 

.“Estimation, of' foreign organisms in yeast. K. E. Jensen. J. Inst. 
Brewing 45, 500 (1939); Analyst 65, 62 (194-0). 

Analytical evaluation of beechwood sulfite /pulp/ liquor for yeast 
cultivation. R. Lcchnor, Z. Spiritusind. 63, 15'5-7 (1940)* 

Riboflavin content of yeasts determined photometrically and 
biologically. A. E. Schumacher and G. F. He user. Ind. Eng. Chem, 
Anal. Ed., 12, 203-4 (1940). 

The determination of the electrical conductivity of yeast from the 
viewpoint of the manufacturer. V, Jonas', R. Briess and,M. Kminek. 
Chem. Obzor 14, 169-77 (English Summary)'(1939); Chem. Abstr. 34, 

1125 (1940). / 

Determination of aneurin and aneurinphosphates in yeast. . H. G. K. 
Westenbrink, D. A. van Dorp and M. Gruber. Rec. trav. chim. Pays-Bas 
60, 185-98 (I94l)(in English). 

A biological test for the examination of brewery yeast. J. A. Burns. 
J. Inst. Brewing 47, 10-14 (1941). 

Growth-depressant substance from yeast. E. S. Cook, C, W. Kreke, 
Sister M. C. Giorsch and Sister M. P. Schroeder. Science (n.s.) 93, 
616-17 (1941). 

Experimental, mutation-selection of yeast by means of chemical sub¬ 
stances. R. Bauch. Woohschr. Brau. 59, 1-7,, 9-11 (l94l). 

The determination of the yeast yield of raw materials for fodder yeast 
production. H. Fink, R. Lechner, R. Ill.ig,. J. Krebs, M. Ross and I. 
Schlie. Angew. Chem. 54, 281-4 (l94l). 

Determination of traces of copper in wort, beer and yeast* I. Stone. 
Ind. Eng. Chem., Anal. Ed., 14, 479-81.(1942). 

A method for measurement of yeast growth in bios and vitamin investi¬ 
gations. L. Atkin, A. S. Schultz, and C. IN. Frey* Arch. Biochom. 1, 
9-16 (1942)$ Chem. Abstr. 37, 396 (1943). 

A constant-pressure respirometer designed for use with medium volumes 
of yeast suspension. A. Gottschalk and W. A. Rawlinson. Austral. J. 
Exptl. Biol."Mod. Sci. 20, 169-72 (1942). 

A fluormetric method for the estimation .of riboflavin in foodstuffs, 

M. Swaminathan, Indian J. Med. Res. 30, 23-35 (l942)„ 


-18- 


Biological methods for yeafct examination. C. A. Dayharsh, H. L. 

Chere, M. Goll, I. J. Olshaugefc, J. B. Rehm, and F. P. Riedel. Am. 
Brewer 76, No. 9, 24-8 (1943). 

Analytical methods for yeast examination. R. I. Tenney, F. A. 

Wilcox, G 0 S. Bratton, F. 0. Rickers, M. H. Zimmerman, C. E. Estes, 

G. Kirby and M. C. Miller. An. Brewer, 76, No. 10, 21-2, 24 (l943).l 

Yeast microbiological methods'for determination of vitamins. 
Pantothenic acid. L. Atkin, W. L. Williams, A. S. Schultz, and 
C. N. Frey. Ind. Eng. Chern., Anal. Ed #) 16, 67-71 (1944). 

Electrophoretic analysis of yeast extracts. K. G. Stern. J. Biol. 
Chem. 152, 345-61 (l944). 

Effe'ct on Anemias, 

Bile salt metabolism. III. Gelatin, fish, yeast, cod liver and 
meat extracts. F. S. Smyth and G, H. Whipple. J. Biol. Chem. 59, 
647-54 (1924). 

Studies on the nutritive value of milk. III. The supplementary 
value of various constituents of synthetic basal rations. W. E. 
Krauss. J. Dairy Sci. 12, 438-44 "(1929). 

Nutritive-value of milk. I. Production of nutritional anemia in 
albino rats through exclusive whole milk diets. W. E. Krauss. 

J. Dairy Sci. 12, 74-9 (1929). 

Studies on the nutritive value of milk. IV, The supplementary value • 
of yeast in nutritional anemia of' albino rats. W. E. Krauss. J. 
Dairy Sci. 13, 246-56 (l930). 

' 

The effect of yeast and wheat embryo in anemias. I. Marmite, yestamin 
and bernax in megalocytic and nutritional hypochromic anemias. C. C, * 
Ungley. Quart. J. Med. (n.s.) 2, 381-405 (1933). 

Studies in the anemias of infancy and early childhood. I. Introduc¬ 
tion. L. G. Parsons* Arch. Disease Childhood 8, 85-94 (1933). II. 

The effect of yeast on nutritional anemia in rats. L. G. Parsons 
and E. M. Hickmans. Ibid. 95-116. 

The effect of yeast and wheat embryo in anemias. II. The nature of 
the hemopoietic factor in yeast effective in pernicious anemia. 

C. C. Ungley and G. V. James. Quart. J. Med. (n.s.) 3, 523-48 (1934), 

The reticulocyte response in guinea pigs following the oral administrf 
tion of certain antianemic substances, I. K. Miller and C. P. 

Rhoads, New Engl. J. Med. 213, 99-101 (1935). 




-19- 


Additional observations on the anemia caused by deaminized casein. 

A. G* Hogan, R. E. Guerrant and'W. S. Ritchie. J. Biol* Chem. 115, 
659-72 (1936). 

The effect of brewers* yeast on blood production. I. A* Danville and 
J. W. Gro'ndahl. Am. J. Physiol. 116, 626-34 (l936). 

The relationship of the> gastrointestinal tract to anemia. W. B. 

Castle. Cold Spring Harbor Symposia 5, 414-18 (1937). 

A hew factor in the production and cure of certain macrocytic anemias. 

L. Wills, P. W. Clutterbuck and B. D. F. Evans. Lancet 232, I, 

311-14 (1937). 

Influence of yeast-containing diets on the total fatty acids and 
cholesterol content of the livers of intact and partially nephrectomizee- 
rats. J. C. Hortenstine, A. Chanutin and S. Ludewig* J. Biol® Chem® 
125, 455-9 CX938)• 

Experimental hyp.erchromic macrocytic anemia and the antianemic 
principle. A. Rossi and R. Conte-Marot'ta. Rend, accad. Italia* 
fis. mfct. nat., (7) 1, 295-8 (l939). 

Yeast as an extrinsic factor in relation to pernicious anemia. 

R. W. Heinle andF. R. Miller. J. Clin. Invest . 18, 257-9 U939). 

The antianemic effect of yeast’ in pernicious anemia. M. M. Wintrobe, 
Am. J. Med. Sci. 197, 286-310 (1939). 

The antianemic and antidermatitic effect of yeast extract and adermine. 
H. 'J. Wolf and E. Seidel. Klin. Woohsc.hr® 19, 1106-9 vl940y. 

New results on yeast factors. H. v* Euler. Svenska Brygareforen. 
Manadsbl. 56, 133-9 (1941); Chem. Abstr* 38, 1771 (1944). 

Autolysis 

The influence of alkalies and acids on the autolysis of yeast. E, 
Navassart. Z 0 physiol. Chem. 70, 189-97 (l91l). 

The influence of antiseptics on yeast autolysis. E. Navassart. 

Z. physiol. Chem. 72, 151-7 (l91l). 

The volatile bases of yeast autolysis. Nicolaus Ivanov. Biochem. 

Z. 58, 217-24 (1913). 

Synthetic processes in the course of yoast autolysis* N. N. Ivanov. 
Bull. acad. sci. Petrograd (6) 9, 615-28 (1915). 



- 20 - 


Tho autolysis of yeast and the influence of its products of pro¬ 
teolysis on the development of yeast and lactic bacteria* • 
Vansteenberge. Ann. inst. Pasteur 31, 601-30 (1917). 

Autolysis of yeast in its dependence on hydrogen and. hydroxyl ions. j 
K. G.'Dernby. Medd. Votenskapsakad. Nobelihst. 3, No. 23, 1-26 (1918). 

Medium from extract of autolyzed yeast for the culture of B. coli« 

F. Dienert and A. Guillerd. Compt. rend. 168, 256-7 (1919). 

The cellulose of lichens and yeast, hemicellulose^and yeast autolysis. 
E. Salkowski. Z. physiol. Chem. 114, 31-38 (l921>. 

Changes in the nitrogen-containing substances at the terminal phases 
of yeast autolysis. N. N. Ivanov. Biochem. Z. 120, 1-24 (1921). 

The mechanism of autolysis. I. The effect of iodine on the autolysis 
of yeast 0 0. Steppuhn and L. Utkin-Ljuboozoff• Biochem. Z. 140, 

17-27 (1923). 

Autolvsis of yeast in sucrose solutions. D. van Goethem. Bull, assoc, 
eleves inst. ferment.. Gand 27, 314-20, 325-46 (1926); Chem. Abstr. 

21, 150-1 (1927). 

Autolvsis- of yeast in sucrose solutions. D. T van Goethem. Wochschr. 
Brau. 44, 282 (1927).- 

•Autolysis of bottom beer yeast. W. Windisch, P. Kohlbach and E. Fr. 
Rothenbach. Wochschr. Brau. 45, 251-6, 261-5, 281-5, 298-302 (l928). 

Autolyzed yeast. Matsuoka. Trans. Tottori Soc. Agr.Sci. 3,32-6 
(l93l); Chem. Abstr. 26, 1645 (l932). ’ ' * 

Rapid autolysis ' of yeast as a means of determining its keeping 
qualities. A. M. Malkow. Broditfnaya Prom. 10, 33-7 (1933); Chem. 
Abstr. 29, 4893-4 (l935). 

i*utolysis of yeast. K* Haehn and H # Leopold. "Wochschr. Brau. 51. 
97-100 (1934). 

The effect of autolysis on yeast cells. W. A. Belitzer. 

Protoplasma 22, 17-21 (1934). 

Release of the zymase system from the yeast cell by autolysis. 

R. Nilsson and F. Aim. Z. physiol. Chem. 239, 179-87 (Z936.). 

Auto lysis of brewers’ yeast. J. Jackowska - Szczukowska. Chem. Abstr. 
33,. 3064 (1939). 

Preparation of autolyzatos from spent voast. S. Konovalov. Spirto- 
Vodochpaya Prom. 15-,-No*- 9, 22-4 (1938); Chem. Abstr. 34, 3012 (1940). 






- 21 - 


Aneurin and riboflavin in yeast autolysis*. A. V. Trufanov and V. A. 
Kirsanova* Biokhimiya 5, 234-9 (l940). 

The autolyzate of brewers 1 yeast and other yeasts* J. M. Rosell 
, Ion, Madrid, 2, 441-6 (1942); Chera* Zentr. 1942, II, 2614. 

Baking 

Experiments regarding the regulation of the yeast trade* F. W. 
Dafert, K. Kornauth and G. Kock. Z* Spiritusind* 31, 573 (l908)* 

Prohibiting of yoast mixing. A. Kopper. Chem. Ztg. 33, 110’(1909). 

Toxioity of flours towards Sacch aromyces cerevisiae (top fermentation 
brewery yeast). J. L. Baker and H. F. E. Hulton* J* Soc. Chem. 

Ind. 28, 781-4 (l909). 

Behavior of wheaten flour towards bakers* and brewers* yeast. J. L. 
Baker and H* F* E.Hulton. J* Soc. Chem. Ind. 28, 778-81 (l909). 

The relation of yeast to flavor in bread. R. A. Wardall. J* Hone 
Econ. 2, 75-91 (l910). 

Yeast stimulants in the fermentation of dough* M* P. Neumann and 
0. Knischewski, Z. ges. Getreidew. 2, 4-14 (l910); Chem. Abstr. 

4, 1878 (1910). 

The role of yeast in baking. L. Lindet. Compt. rend. 150, 802-4 
(1910). 

Salt-rising bread and some comparisons with bread made with yeast. 

H, A* Hohman. J. Ind. Eng. Chem. 4, 20-30, 100-6 (l912). 

Shall we bake with yeast? 0. Kuhn, W. Dederichs, L. Weil and 
Wa. Ostwald. Chem. Ztg. 39, 204 (l915)j L. Kalusky, W. Dederichs and 
Wa. Ostwald. Ibid. 320; W. Kiby and L. Kalusky. Ibid. 456; Wa. 
Ostwald, W. Kiby and L. Kalusky. Ibid 662; Wa. Ostwald and A. 

Beddies, Ibid. 744. 

The political and technical relationship of the substitution of 
chemical aids for yeast in baking. A. Kraus. Chem. Ztg. 39, 793-4 
(1915). 

Shall we bake with yoastl Wa. Ostwald. Chem. Ztg. 39, 121 (1915). 





- 22 - 


The use of certain yeast nutriments in bread making. H. A. Kohman, 
C. Hofftnan, T. M. Godfrey, L. H. Ashe and A. E. Blake. J. Ind. Eng. 
Chem*.8, 781-9 (1916). 

The use of brewers' yeast in bread making. J. L. Baker. J. Soc. 
Chem, Ind. 36, 836-40 (1917). 

Feeding the yeast in bread making. H. A. Kohman. Am. Food J. 12, 
35-8. (1917). 


Yeast .bread compared with bakirig powder bread in nutritive value. 

L. V. Gault. J. Home Econ. 15, 689-96 (1923). 

.Counting .yeast cells in- dough. H. E. Turley. Cereal Chem. 1, 

261-7 (1924). 

Effect of ammonium chloride upon the growth of yeast and the hydra¬ 
tion of glutejn in beer wort. E. I. Fulmer, F. F. Sherwood and V. E. 
Nelson. Ind. Eng. Chem. 16, 921 (1924). 

Fermentation by pressed yeast in bread-making,.. C„ Schweizer. 

Bull, assoc, chim. suer. dist. 42, 313-20 (1925). 


Raising dough by means of pure yeast cultures. G. Seliber and G. 
Bovshik. Bull, inst. sci. Lesslaft, Leningrad $ 10, 56 (1924). 

Natural and chemical ^eavening agents used in the baking process. 

K. Schmorl. Z. ges. Muhlenw. 4, 74-6 (1927); Chem. Abstr. 22, 46‘67 
(1928). 

Vitamin B in yeast bread. E, M. Nelson and M. T. Nelson. Soft Y/heat 
Millers’ Assoc. Bull., Nashvilie, 1-13 (i.927); Chem. Abstr. 22, 447 
(1928). 

The toxicity of wheat flour for yeast. R. Lecourt. Thesis, Univ. 
Paris and Inst.. Pasteur. Ann. Brasserie dist. 26, 14-5* 72-7, 

87-91, 102-7, 119-21, 134-7, 153-7 (1927). 

Study.of wheat bread and brewers’ and bakers’ yeasts from the point 
of view of their vitamin B content, and an attempt at the preparation 
of a bread containing sufficient vitamins. N. V. Veselkin, 0. P. 
Yaroslavtzeva, G. L. Seliber and G. A. Bovshik. Bull. Inst. Sci. 
Lessh^ft 12, 87-96 (1927) 


Effects of the constituents of the yeast cell in the fermentation 

d o/A h o Bul1 * assoc * sieves inst. sup. ferment. Gan 

29, 240-8 (1928); Chem. Abstr. 22, 3239 (l928). 


The vitamin B content of wheat bread baked with the addition of dif- 
yeast# Scheunert and M. Schieblich. Biochem 

ai. cud 9 380-6 \ 1928). 





- 23 - 




Frozen yeast. G. Staiger and M. Glaubitz. Z. Spiritusind. 

52, 116 (1929). 

Significance of flour improving by chemical means in relation to 
the food value of our bread nutrition. K. Ritter. Proc. Intern. 

Conf.‘Flour Bread Manuf. (Prague 1927) 1, 314-5 (1929). 

Effect of flour on the fermentative power of yeast. K. Mohs and 
H, Kuhl. Z. Untersuch. Lebensm. 57, 443-8 (1929). 

A technological method for the study of yeast. E. E. Werner and 
W. Siedhoff. Cereal Chem. 6, 196-201 (1929). 

Bread prepared with beer yeast. M. L. Koshkin. Z. Untersuch. 

Lebensm. 60, 489-95 (1930); 

Determination of time of fermentation and fermentation power of 
yeast. G. Staiger. Brennerei Ztg. 47, 74 (l930). 

Poisonous action of cereal flours on yeast. J. Fuchs. vVochschr. 

Brau. 47, 171-4, 183-6 (1930). 

Biochemistry of bread making. L. Elion. Chem. Weekblad 27, 219-27 
(1930). 

The vitamin content of baking powder and yeast baked goods. Contri¬ 
bution to the comparison of vascular and intestinal yeast extracts 
with vitamins from yeast. A. Bernfeld and E. Schilf. Biochem. Z. 

*224, 434-6 (1930). 

Report from the laboratory of the Institute for Yeast Industry 
annexed to the Institute for fermentation industries. G. Staiger 
and M. Glaubitz. Brennerei Ztg. 48, 160-1 (l93l). 

The importance of maltose fermentation for estimating the baking 
value of pressed Yeast of modern production. K. Rungaldier. Brauer- 
Hopfenztg. Gambrinus 58, 96-100 (1931); Chem. Abstr. 25, 4941-2 (1931 

The use of yeast nutrients in t'he making of bread with rice. L. 
Borasio. Giorn. Risicoltura 21, 121-4 (l93l); Chem. Abstr. 26, 5153, 
(1932). : 

Biological value of the proteins of breads baked from rye and wheat 
flours alone or combined with yeast or soybean flour. S. K. Kon 
and Z. Markuze. Biochem. J. 25, 1476-84 (l93l). 

The effect of sucrose, cooked potato, potassium bromate and malt 
.upon bjaking strength at various yeast concentrations. R. H. Karris 
Can. J. Res. 7, 51-63 (1932). 


Variability ir; experimental 'baking* II* Yeast variability. R# 
Weaver, p/ Talbott, and D. A. Coleman. Cereal Chem.. 10, '617-18 
(1933). . • • 

Experimental'use o"f dried yeast for baking bread, N. N. Ivanov and 
Ph. L. Trainiria. Schrift. zentr. biochem, ForschV Inst, Nahr.- 
Genussmittelind. U.S.S.R. 3, 110-19 (1933). 

Compressed yeast and leaven in baking'. R. Pajet’ta. Atti/ congr. 
intern* panificazione (Rome 1932) 1, 45-7 (l933j.;. Chem. Abstr. 28, 
1783-4 ( 1934 ).• 

The use of rational fermentation in bread making by means of selected 
yeast. S-. Camilla. Atti 4 congr. intern, panificazione (Rome 1932) 1, 
281-4 (1933). ~ ' : 

Yeast variability and its control in flour gassing-power tests. 

R. M. Sandstedt and M. J. Blish. Cereal Chem. 11, ; 368-83 (l934). 

Action of top'yeast oh levosin in solution and in bread dough. R. 
Geoffrey. Bull. soc. chim. biol. 17, 848-51'(l935^. 

The mechanism'of dough fermentation; note on a met- ud for counting 
yeast cells in a fermenting dough. A. G. Simpson. Cereal Chem. 13, 
50-4 (1936). 

The relation between yeast, sugar and fat in cup cakes leavened 

with yeast. W. Hofmann. Z. Ges. Getreide-Muhlen-Backereiw. 24. 178-82 

(1937). 

Enrichment of biscuits with Bp. Z. N. Khlesi^kina. Proc. Sci. Inst. 
Vitamin-Res. U.S.S.R. 2, 29-33 (33-4 in English) (.1937). ' 

• 

Test baking. I. The technic and some factors affecting fermentation. 

E. A. Fisher and P. HaIton. Cereal Chem. 14, 349-72 (1937). 




u. Brot 37, No. 31, 








- 25 - 


Improving the nutritive properties of bread. C. N. Frky, A. S. Schultz 
and L. Atkin* Proc* Food Conf* Inst. Food Tech. 1, 275-8 (1940). 

Note on the use of yeast to destroy glutathione in wheat germ for 
bread making* E. W. Hullett. New Zealand J. Sci* Tech. B>22, 44-7 
(1940). * 

Significance of yeast quality in baking with flour from insect-damaged 
wheat. A. I. Oparin and E. G. Onishchenko. Chem. Abstr. 37, 2827 (1943 

Gas production in yeast fermentation and its applications. Ill* The 
baking test. S. Eisenberg. Cereal Chem. 18, 267-99 (l94l). 

Factors affecting the growth of yeast in fermenting doughs. C. 

Hoffbian* T. R. Schweitzer and G. Dalby. Cereal Chem. 18, 342-9 (1941). 

The counting of yeast colls in bread doughs. C. Hoffman, T. R. 
Schweitzer and G. Dalby. Cereal Chem. 18, 337-42 (l94l). 

Vitamin B-, estimation in yeast and bread and stability during bread 
making. E. R. Dawson and G. W* Martin. J. Soc. Chem. Ind. 60, 241-5 
(1941). 

First baking of vitamin white bread. G. W. Martin. Food 10, 

82-4 (1941). 

The effects of temperature upon the viability and baking properties 
of dry and moist yeast stored for varied periods. E. J. Thiessen. 
Cereal Chem. 19, 773-84 (1942). 

Yeast variability in wheat variety test baking. K. F. Finney and 
M. A. Barmore* Cereal Chem. 20, 194-200 (l943). 

Bakers 1 Yeast 

Pure bread yeasts. P. Arauner. Pharm. Ztg. 52, 660 (1907). 

/ 

Infection of bakers 1 yeast with film-forming yeast. . W. Henneberg 
and M. P. Neumann. Wocbschr. Brau. 27, 49-50 (1910). 

Testing bakers 1 yeasts. 0. Knischewsky. Z. ges. Getreidew. 2, 272-6 
(1910); Chem. Abstr. 5, 2404 (1911)• 

Contribution to the study of bakers 1 yeast. E. Kayser. Ann. inst. 
nat. agron. (2) 12, 345-77 (1913;. 

Baking yeasts from the factories of the Polish Republic. W. Iwanowski 
and J. Dembin. Polytech. Warsaw. Przemysl Chem. 12, 349-67 (1928); 
Chem. Abstr. 22, 4667-8 (1928). 



Bakers' yeast. I. Influence of age upon the fermentation time of the 
yeast. E. Rosenbaum. Z. Untersuch. Lebensm.-59 . •7-12 U930J.. 

The method for-estimating the raising power of Jakers' yeast. C. 
Sohweizer. Mitt. Lebensm. Hyg. 21, 117-20 (1930). . 


Leayening effect of aging bakers ’ yeast. *G. Staiger and ' M. 

Glaubitz. Brennerei Ztg. 48, 112 (1931j. 




I 


Bakers' yeast. II. Quick-acting yeast. E. Rosenbaum. Z. Untersuch. , 
Lebensm. 61, 80-4 (l93l). 

Effect'of aging on the activity of bakers 1 yeasi. R. K* Larmour 
and S. F. Brockington. Can. J. Res. 6, 614-21 (1932;. 

The development of the'manufacture of bakers’ feast in the last two 
decades, especially with reference to its nutrition* with nitrogen- 
containing material, A. Zscheile. Chem. Ztg..56, 126-7 (1932J. 

The influence of'the strain of bakers’ yeast. G. Mezzadroli and 
k. Amati. Ind. saccar. ital. 25, 394-5 (l932); Chem. Abstr. 27, 

537 (1933). 1 

Determination of the characteristics of certain baking feasts. 

G. Mezzadroli, A. Amati and E. Pans ini-Messina • Congr. intern, 
tech. chim. ind. agr. ('.Brussels 1935 )4 tome 3, 227-42‘ (1935). 

Foreign bakers’ yeast. E. Rosenbaum. Z. Untersuch.Lebensm. 70, 

378-83 (1935). 

Bakers’ yeast. E. Rosenbaum. Z< Untersuch.Let ' . 70, 366-78 (1935; 


Tests of bakers’ yeasts. Z. G. Razumovskaya. Proc* Inst. Seim 
Res. Food Ind., Leningrad, 2, No. 2, 127-40 (1935); Chem. Abstr . 30, 
5666 (1936). 

Preparation of yeast for baking. E. Rosenbaum. Z. Untersuch# 
Lebensm. 72, 331-51 (1936). • ■ 


Cultivation of bakers’ yeast according to the inflow or the aeration 
procedure. II. Influence of .the duration of fermentation, aeration, 
amount, dilution and pH on the yield and quality of the yeast. R. . 
Pfundt. Biochem. Z. 291, 237-44 (1937’) •• 

Mechanism of carbohydrate dissimilation in bakers* yeast. T. J. B. 
Stier and J. U. Stannard. J. "Cellular Comp. Physiol. 10, 79-92 
(1937).-- . < 1 r 







- 27 - 


Liquefaction of yeast during storing, E. M. Popova, Biokhimiya 2 
90-7 (1937)(German summary). 

Pressed top yeasts for bakeries. R. Geoffroy and G. Labour. Bull 
assoc, chim. 54, 854-64 (l937). 

Leavening yeast. P. Pelshenke and A. Schulz. Vorratspflege 
Lebensmittelforsoh. 5, 154-63 (l942). 

Beer yeast 

The action of beer yeast on amino acids. J. Effront. Compt. rend 
146, 779-80 : vl908). 

Purifying brewery yeast by means of carbonic acid. F. Hayduck. 
Wochschr. Brau. 27^, 17-8 ,(l910). 

Brewers’ yeast as an article of diet. F. Hayduck. Hmsohau 15, 
195-7 (1911). 

Influence of acids on infected brewery yeasts in the laboratory 
and under practical conditions. G. Feuerstein. Wochschr. Brau. 28 
16-8 (1911). ' 1 

Studies in the juice of beer yeast. E. Kayser. Compt. rend. 152, 
975-7 (I9il). 

Investigations on expressed extract of beer yeast. E. Kayser. 
Chom c Ztg. 35, 472 (l91l). 

Action of beer yeast .on peptic digestion. G. Piccoli. Arch, 
farmacol. spcr. '.12, 505-32 (1911). 

Biochemical synthesis of the glucosides of aloohols by aid of 
a ferment contained in air-dried beer yeast, -propylglucoside 
and ^ -allylglucoside. S. Bourquelot, H. Herissey and M. Bridcl 
Compt. rend.’156, 1493-5 (1913). 

The mechanism of the action of beer yeast on gastric digestion and 
fermentation, I. Novi. Rend, acca’d. sci. Bologna, Nov., 1913. 

Observations pertaining to the crystals occurring in beer yeasts 
and keg sediments. H. Will, Z. ges. Brauw. 36, 253-8, 269-73, 
285-9 (1913). 

Beer yeast in industry and therapy. E. Carlinfanti. j*nn. chim. 
applicata 2, 121-8 (l914); 

it 

Beer yeast a valuable feed. P. Donhoff. Z. Spiritusind. 37, 263, 
269 (1914). 



- 28 - 


Peroxidase in beer yeast. A. Baoh. Arch. sci. phys. nat. (4) 39, 
497-507 (1915). 


Cause of the activation exerted 
II. G. Piccoli. Arch, farmacol 


by beer yeast on the gastric 
sper. 19, 488-504 (l915^. 


juice* 


Changes in the physiological conditions of brewery yeasts 
Furnrohr. Z. ges. Brauw. 38, 279*9, 305-7, 313-6, 345-7, 
361-4 (*1915 J • 


. 0 . 

353-5,' 


The food-stuff content of various brewery yeasts as well as the 
new so-called mineral yeast. D. Meyer. Landw. Wochschr. Prov. 

Sachsen 18, No. 46 (l916)* Chem. Abstr. 13, 357-8 (1919). 

Van Lebedeff T s yeast maceration juice. M. W. Beijerinck and J. J. 

van Best. Folia Microbiol. 4, 107-18 (1916). 

' - • ' * ♦ 

Sensitiveness of some enzymes of brewers’ yeast. Th. Bokorny. iillg. 
Brauer-Hopfen-Ztg. 56, 395-7, 433-4, 465-7 (1916); Chem. Abstr. 10, 
2612 (1916). 

Brewers’ dried yeast. R. A. Wittermann. Pure Products 13, 475-7 (1917) 

Use of brewers ’ yeast in bread making. U. Baker. J. Soc. Chem. 

Ind. 36, 836-9 (l917). 

Nutrition of yeast in light beers. F. Schonfeld and H. Krumhaar. 
Wochschr. Brau. 35, 213-4 (l918). 


Acclimatization of brewers’ yeast to arsenic. J. Effr.ont. Compt. 
rend. soc. biol. 83, 806-7 (1920^. 

Nutritive value of yeasts. K. W. Jotten. Arb. Reichsgesundheitsamt 
52, 339-74 (1920). 

Resistance of pressed yeast and beer yeast towards relatively large 
quantities of sulfuric acid, in relation to the internal condition 
of the cells. W. Henneberg and M Bohmer. Wochschr* Brau. 38, 

237-8, 245-6 (l92l). 

Preliminary note on # a stable silver vitamin compound obtained from 
brewers’ yeast. A. Seidell. Pub. Health Repts. U, S. Pub. Health 
Serv. 36, 665-70 (l92l). 

Some uses of brewery by-products. A. L. Davidson. Can. Chem. Met. 
8 , 233-4 (1924). 

Use of brewery yeast in bread making. D. Van Haelen. Bull, assoc, 
eleves inst. sup. ferment. Gand. 24, 326-40 (l923); Chem. Abstr. 18, 
3656 (1924). 



- 29 - 


Yeast production in relation to brewery worts. N. C. Beetlestone. 

J. Inst. Brewing 31, 453-63 (l925). 

Concentrated antineuritic vitamin prepared from brewers’ yeast. 

A. Seidell. J. Biol. Chem. 67, 593-600 (1926). 

The absorbing power of yeasts. J. Effront. Petit J. brasseur 33, 
1289-95 (1925); Chem. Abstr. 20, 2559 (l926). 

Some nutrition experiments with brewers’ yeast with especial reference 
to its value in supplementing certain deficiencies in experimental 
rations. M, T. Smith and E. G. Hendrick. Pub. Health Repts. U, 

S. Pub. Health Serv. 41, 201-7 (l926). 

Vitamins. L. Scotti-Foglieni• Boll. soc. biol. sper. 1, 159-60 
(l926); Ber. ges. Physiol, exptl. Pharmakol. 38, 50 (l926^. 

Beer yeast in modern pharmacology. Nucleates. A. Hutin. La 
nature 55, 2 e sem., 370-1 (lS27). 

Philothion. II.. G. -Rossi. Zymologica 2, 105-15 (l927>j); Chem. 

A.bstr. 22, 1598 (1928). 

Phosphorus and calcium in the blood after injections of beer yeast. 

C, T. Urechia and G. Popoviciu. Compt. rend. soc. biol. 97, 

1009-11 (1927). 

Influence of the physiological condition of yeast on the flavor 
of beer. J. Raux. Brasserie et malterie 17, 181-3 (l927); 

Chem. Abstr. 21, 3703 (l927). 

Fermentation of glucose by beer yeast in the blood plasma. E. J. 
Bigwood and A. Wuillot. Compt. rend. soc. biol. 96, 410-3 C1927) • 

Influence of storage temperature of yeast under water on fermentation, 
reproduction and acid formation in wort. F. Stockhausen and F. 
Windisch. Wochschr. Brau. 44, 478-81 (l927). 

Uniform behavior of bottom fermentation beer yeast in redpect of 
fermentation, reproduction, and acid formation, on storage under 
water at various temperatures. F. Stockhausen and F. Windisch. 
Wochschr. Brau. 44, 557-64, 573-9 (1927). 

Influence of preliminary treatments on the properties of top and 
bottom yeast. H. Fink and H. v. Euler. Z. rhvsiol. Chem. 163, 

193-201 (l927). 

Separation of antineuritic vitamins by means of fuller’s earth. 
Nutritive utilization of beer yeast. L. Randoin and R. Leccq 
Compt. rend. soc. biol. 99, 148-50 (l928/. 


- 30 - 


ThG water content of yeast colls in suspension in brewery worts. 

H. H. Hopkins. J. Inst. Brewing 34, 39-41 (l928). 

Yeast cell and yeast-cell cake. N. C. Bettlestone. J. Inst. 

Brewing 34, 22-38 ^1928). 

Selective fermentation of glucose and fructose by brewers* yeast. 

R. H. Hopkins. Biochem. J c 22, 1145-56 (l928). 

Relations between time and temperature of storage of beer yeast 
and- their joint influence on fermentation Reproduction and acid 
formation. F. Stockhausen and F. Windisch. Wochschr. Brau. 45, 

31-7, 49-57 (1928 ). •' • 

Activity of beer yeast in presence of caffeine. Jo Bellisai. 

Arch, intern, pharmaoodynamic 35, 474-9 (l929). 

The activity'and nitrogen content of fractions obtained in the 
concentration of the antinouritic vitamin of brewers* yeast. 

A. Seidell. Rec. trav. oh ini-. Pays-Bas 48, 855-9 (l929). 

Further progress towards the isolation of the antineuritic vitamin 
(vitamin B) from brewers’ yeast, A. Seidell. J. Biol. Cfoem. 82, 
633-40 (1929). 

Top fermentation by means of pure yeast cultures. R. Morlion. 

Bull. assoC. eleves inst. sup # ferment. Gand. 30, 55^-75 (l929) 5 
Chem. Abstr. 23, 3538 ^1929). 

Studies on top yeast, H. v. Euler and Nilsson. Z. physiol. 

Chom. 181, 281-90 (1929). 

Beer yeast, powdered for six years. N. Floresco. Bui. fac. 

Stiinte Cernauti 3, No. 1 - 2 , 208-20 (l929)(in French). 

The selective fermentation of glucose and- fructose by brewers * 
yeast, H. Ivekovic. Biochem. J. 24, 4-5 ^1930). 

Oxido-reduction--beer yeast-- the influence of desiccation. R. 

Fabre and H. Simonnet. Compt. rend. 191, 1075-7(1930). 

Influence of sediment of wort on yeast and fermentation (in brewing). 
C. Schuster. Wochschr. Brau. 47, 1-2 (1930). 

The hydro gen-ion concentration sensitivity of res-piring and ferment¬ 
ing beer yeast. Transformation of fermentation into respiration. 

K. Trautwein -and Jos.ef Wassermann. Biochem.. Z. 236, 35-53 (l93l). 

Beer yeast. Experimental conditions of its action on cystine. R. J 
Fabre and H. Simonnet. Compt. rend. 192, 852^4 (l 93 l). 






- 31 - 


Studios on oxidation-reduction phenomena. IV. Research on beer 
yeast. R. Fabro and H. Simonnet. Bull. soc. chim. biol. 13, 923-42 
(1931). 

Influence of rice on' beer yeast. Mosuko Matsuyama. Wochschr. 

Brr.u. 48, 479-81 (l93l). 

The action of preparations of beer yeast bn chemical processes in 
the liver and muscles of exercising; animals. I. C. Pi-Suner Bayo, 

G, Liss and T. Osuka. An. soc. espan. fis. quj m. 29, 193-9 (l93l). 

The influence of yeast fungus on the digestion of protein. J. 
Washio. Japan. Z. Mikrobiol. Path. 26, 219-24 (l932); Chem. Abstr. 
26, 5639-40 (l932). 

Brewery yeast in the chemical industry. Faber. Brasserie et malterie 
21, 13-5 (1931$; Chem. Abstr. 25, 2516 (l93l). 

Putrefaction products of beer yeast. I. K. Yoshimura and K. Nishida 
J. Agr. Chem. Soc. Japan 8, 309-12 (1932). 

The growth of beer yeast. I. T. ShimoSaira. J. Agr. Chem. Soc. 

Jap^n 8, 876-80 (1932); Bull. agr. Chom. Soc. Japan.8, 75 (l932). 

Brewers 1 grains as a food and as original material in the prepara¬ 
tion of veast. .A. A. Lazarev. J. Applied Chem., Leningrad, 6, 
139-49 (l933). 

Selection of yeasts. M. Schutza. Wpchschr. Brau. 50, 368-70 (1933) 


Final attenuation determined by composition of wort and not by type 
of yeast. G. Isotti. Wochschr. Brau. 50, 181-2 (1933^. 

Growth, fecundity, duration of life and inherited characteristics 
of guinea pigs treated with large doses of beer yeast (vitamin B). 
Piera Marangoni. Boll. soc..ital. biol. sper. 8, 1753-6 (l933). 

Putrefactive products of beer yeast. K. Nishida. Bull. Chem. Soc. 
Japan 8, 14-22 (1933). 

Yeast troubles (in brewing). J# Raux. Brasserie et malterie 23, 
279-85, 295-301 (1933); Chem. Abstr. 28, 2122(1934). 

Transformation of the cytochrome spectrum of beer yeast. H. Fink 
and E. Berwald, Biochem. Z. 258, 141-6 (l933). 

The pharmacodynamic action of beer yeast and its influence on 
metabolism in experimental avitaminosis B. 0. K a\Kffmann-Oosla and 
S. Oerin. Bull. soc. chim. biol. 16, 85-95 (1934). 


- 32 - 


Heteroxanthine isolated from yeast* P. W. Wiardi and B. C* P. 

Jansen. Rec. trav. chim. Pays-Bas 53, 205-8 (1934). 

Detection of addition of beer*/bottom fermentation/ yeast to pressed ' 
yeast. A. Boas. Mitt. Lebensm. Hyg. 25, 22-39 (1934). 

The assimilation of nitrogen by brewers’ yeast. R. H. Hopkins. 

- J. Inst. Brewing 41, 30-3 (1935J. j 

The influence of pH on the rate of (brewers’) yeast growth in a 
synthetic medium containing asparagine. C. Taxner. J. Inst. Brewing 
41, 27-30 (1935). . 

The action of deuterium oxide in low concns. on the course of gas 
production by brewers’ yeast. C. S. Shoup and S. L. Meyer. J. 

Penn. Acad. Sci. 10, 127-31 (l'935). 

Action of heat on brewer^’ yea.st. -H. Floresco. Bui. Fac. Stiinte 
Cernauti 9, 316-7 (1935); Chem.'Abstr. 30, 7277 (1936)*, . 

Yeast and fermentation. P. Petit. Brasserie et malterie 25, 209-13 \ 
(1935); Chem. Abstr. 29, 8225 (l935). 

The peptonization of brewers’ yeast andnew outlets therefor. L. 
Buguin. Ann. zymol. (2) 2, 79-87 (-1935). ’ 

Top yeasts. H. v. Euler. Arkiv Kemi Mineral. Geol. 12B, No. 11, 

4 pp (1935). 

Officinal brewers’ yeast. H. Penau. Bull. sci. pharmacol. 42. 

352-66 (1935). 

The distinguishing characters of flavobac terium proteum (sp* nov.), 
the common rod bacterium cf brewers’ yeastT Y7 L. Shimwell. 

J. Inst. Brewing 42, 348-50 (1936). 

Autolysis of some yeast cultures. B. Drews. Biochem. 2. 288, 

207-37 (1936). 


Importance of beer yeast as a source of vitamins. F. Harreis and 
B. Schneider. Wochschr. Brau. 54, 116-4.7 (l937). 


Changes occurring in biological (brewery) 
H. Schnegg. 2. ges. Brauw. (n.s.) 60, 13 


sanples during-transport. 
-36 (1937). 


Vitality of beer yeasts. F. Stockhausen and R. Koch. Wochschr 
Brau. 54, 73-5, 83-5, 93-6 (1937). vocnscnr 









- 33 - 


Brewers.'’ pure yeast, a predominating influence on beer quality* 

S. Laufer. Am, Brewer 70, No, 4, 27-32 (1937). - 

Cataphoretic studies on wine and brewers’ yeast. Cataphoretic 
properties of yeast, K. Kennig and H. Ay, Biochem. Z. 299, 

123-32 (1938).’ 

Commercial utilization of wet brewers’ yeast. K, Silbereisen. 
Wochschr. Brau. 55, 306-9 (l938). 

The treatment of beer yeast with sulfuric acid to destroy B_. coli . 

I. Ya. Veselov and A. L. Kleimenova, Mikrobiologiya 8, 69-7^ . 

(1939). 

Influence of purification of brewers’ yeast by thepharmacopeial 
method upon its biological value. Z. Markuze and St. Biniecki. 

Arch. Chem. Farm., Warsaw, 4, 37-40 (40 in English)(1939); Chem. 
Abstr., 34, 785 (1940). 

The utilization of brewers’ yeast. J. S. 'Wallerstein. Commun. 

Sci. Pract. Brew. No. 5,- 33-8 (1939). 

The utilization of brewers’ yeast. H. Kringstad. Tids. 

Hermetikind. 26, 217-18 (1940); ,Chem. Abstr. 35, 580 (l94l). 

. V * 

The production and medicinal and pharmaceutical application of beer 
yeast, dried yeast and yeast extract. Z. Bari. Ber, ungar, pharm, 
Ges. 16, 95-113 (1940); Chem. Abstr. 34, 4223 (1940). 

Comparative study of the composition of beer yeast and edible yeast. 
Are beer ‘yeast and ’’artificial yeast” equivalent? F. Just. 

Wochschr/Brau. 57, 227-31 (1940). 

Nutritive yeast from : brewers’ yeast surplus. K. Schneider and 
H. Munder. Wochschr.■Brau. 57, 57-8 (1940). 

The riboflavin content of poultry feedstuffs., T. G. Culton and 
H, R. Bird. Poultry Sci. 20, 3-6 (l94l). 

Utilizing brewers’ waste yeast. E. W. Coates. Modern Brewery Age 
26,No. 3, 50 (1941); Wallerstein Labs. Commun. 4, No. 13, 212 (l94l). 

.The utilization of waste brewers’ yeast. R. V. Siebel, P.J.F. Weber 
and E. Singruen. Modern Brewery Age 26, No. 4, 63-9 (l94l). 

Evaluation of brewery waste yeast. K. Nehring and W. Schramm. 
Biedermapns ZSntr., Abt. B, 13, 163-79 (1941). 

Enrichment of white bread with vitanin B complex through the addi¬ 
tion of debitterized brewers’ yeast. R. Schwarz, S. Laufer, L. 
Laufer and M. W. Brenner. Ind. Eng. Chem. 34, 480-3 (1942). 



Some observations on yeast degeneration (in brewing). G. B 
Sippel. Am. Brewer 75, o. 11, 9j 35 (1942). 


Practical application of yeast collection and processing 
; Hoffenreffer.Jr,' Modern Brewery Age 30, No. 5, 39-40, 


. T. C. 

83-4 (1943). 


Microbiological examination and evaluation of brewers’ yeast. J. B 
Rehm. Wallerstein Labs. Coinmun. 6, 191-7 (1943;. 


Bios 

The bios problem in yeast investigation. P. Lindner. Beut. 

Essigind. - 24, 103-5 (1920). 

i 

The ’’bios" of Wildiers arid the cultivation of yeast. M. Ide. 

J. Biol. Chem. 46, 521-3 (l92l). 

The "bios” of Wildiers and the cultivation of yea'st . *M. B. 

MacDonald and E. V. McCollum, J. Biol. Chem, 46, 525-7 (l92l). 

Need of "bios." P. Biourge. Compt. rend. ’soc ; . b’iol. 85, 254-6 
(1921). II 

Action of yeast-growth* stimulant. 0. K. Wright. Biochem. J. 16, 

137-42 (1922). 

Water-soluble’ B and bios in yeast growth, E. I..Fulmer and- V. E. 
Nelson. J. Biol. Chem. fel, 77-81 (1922), ' 

Studies on yeast V. Is-'bios a single substance? E. I. Fulmer and 
V. E. Nelson. Broc. Iowa Acad. Sci. .29, 371 (1922),- 

The synthesis of "bios" by yeast grown in a solution of purified 
nutrients. M. B. MacDonald. J. Biol. Chem. 56, 489-99 (l923). 

The bios requirements of bakers* yeast. J. J. Willamanand A. G. 
Olsen. J. Biol. Chem. 55, 815-36 (1923). 

Multiple nature of bios. E, I. Fulmer, W.* rW.- Duecker and V. E. 
Nelson. J. Am.' Chem. Soc.* 46, 723-6 (l924>. 

The fractionation of bios, and comparison of bios with vitamins B 
a*rid C. G. H.W. Lucas. J. Phys. Chem. 28, 1180-200.(1924). 

Isolation from autolyzed yeast of a crystalline substance^ melting 
at 223 , having the properties of a : bios. W. H. Eddy. , R. W. Kerr ’ 
and R. R. Williams. J. Am. Chem. Soc. 46, 2846-55 (1924). 








-35- 


The ’’bios” question. F* W. Tanner. Chem. Rev. 1, 397-472 (1925). 

The reproduction of yeast in solutions in which no bios has been 
added. D. Whiteman. Trans. Roy. Soc. Can. (3) 19, III* 24-5 (1925). 

Studies on the growth of yeast. I. The influence of volume of 
culture medium employed. G. L. Peskett. Biochem, J. 19, 464-73 (1925). 

Control of ^bios 11 testing and the concentration of a "bios.” R. J. 
Williams, J. L. Wilson, and F. H. von der Abe. J. Am.. Chem. Soc. 

49, 227-35 (}927). 

Studies on the "bios question." G. T. Wallace and F. W. Tanner. 

Centr. Bakt. Parasitenk., Abt. II, 76, 1-17 (1928). 

Isolation and identification of bios I; its absorption by and recovery 
from yeast. E. V. Eastcott. Trans. Roy. Soc. Can. (3) 22, III, 267 
(1928). 

Effect of "bios" on the growth and metabolism of certain yeasts. 

A; M. Copping. Biochem. J. 23, 1050-63 (l929). 

Bios. VI. VII. B. Suzuki, K. Matsusita and K. Aoki. Proc. Imp. 

Acad., Tokyo, 6, 334-6 (1930). 

Further fractionation of yeast nutrilites and their relationship to 
vitamin B and Wildiers f "bios." R. J. Williams and E. M . Bradway. 
j. An. Chem. Soc. 53, 783-9 (l93l). 

Accessory food substances for osmophilic yeasts. II. Comparison 
of honey bioactivator with bios. A. G. Lockheed and L. Farrell. 

Can. J. Res. 5, 539-43 (l93l). 

Effeqt of inositol, of Bios II, and of both together in the culture 
medium, on the reproduction of twelve kinds of yeast. R. St;ax\tial. 
Trans. Roy. Soc. Can. (3) 26, III, 163-4 (1932). 

Fractionation of Bios II. W. L. Miller, E. V. Eastcott and*. E. K. 
Sparling. Trans. Roy. Soc. Can. (3) 26, III, 165-9 (1932). 

Bios IX. So-called Bios I and II, Y. Hamamura and M. Chikramatsu. 

J. Agr. Chem-. Soc. Japan 9, 1018-21 (1933). 

Wildiers 1 ' bios. The .fractionation of bios from yeast. W. L.Miller, 

E. V. Eastcott and J, E. Maconachie. J. An. Chem. Soc. o5, 1502-17 
(1933). 

Wildiers’ bios. W. L.'Miller. Trans. Roy, Soc.. Can. («3) 28, HI, 
185-7 (1934)-. 


- 36 - 


Chemistry of cell growth I, 0. Rahn. Cold Spring Harbor Symposia 
2 , ,57-62: ( 193 . 4 ;). .... 

Wildi-ers* bios. W. L. Miller. Trans. Roy* Soc. Can. (3) 29, III, 
163-5 (1935). ^ | 

Influence of inositol, bios II A and bios II B on the reproduction 
of twelve species of yeast. A new constituent of bios. L* N. 
Farrell.' Trans. fio’ ; . Soc. Can. (3) 29, III, 167-73 (1935). 

Distribution of growth substances of the bios group in normal 
animal tissues and tumors. C. Dittmar. Biocftem; Z. 279, 99-105 (193 


Effect of .the composition of the.medium upon the growth of yeast 
in the presence -of bios preparations. I. The effect of magnesium 
salts. E. I. Fulmer, L*. A. Underkofler and Ji B, Lesh. J. Am, 

Chem. Soc.. 58,.1356-8 (1936). 

Dependence of the effect of bios on the conditions of the medium. 

J. Hanak and L. Schwarz. Chem. Obzor 11, 81-2 (83 in English) 
(1936); Chem. Abstr. 30, 7142 (l936). 

Plant-growth substances XXI. Isolation of bios I ( meso^ inositol) 
from yeast. F. Kogi and G, van Hasselt. Z. phvsiol. Chem. 242, 
74-80' (1936'). • { - 

Effect of the composition of the medium, upon a growth of yeast in 
the presence of bios : preparations'. II. the : response of* several 
strains of Saccharomyc'es cerevisiae . J. B. Xesh, L. A. Underkofler 
and E. I. Fulmer. J. Am, Chem. Soc. 60,* 2505-7 (195 8'). 

Bios. I. Effects of ft -alanine, meso-inqsitol and vitamins B]_, Bg a 
B 6 on S^h^myces cereyisiae. N* Okati. J. Agr. Chem. Soc* 

Japan 14, 1479-84 (1938). ■ . 


^Growth-sub stance cortant of yeast. C. Xnders and Hegendorfer. 
Bioohem* Z, 299, 346-58 (1938). 3 

Growth substances in yeast. A. L. Scha.de. Commun. Sci. Pract. 
Brew.,,No* 4, 36-40 (l938). 

Vegetable growth substances of the bios group. A. M. A. von Santen 
and V. o. Koningsberger. Tabulae Biologicae 17, 241-66 (1939). 

il h y bi0 f r -'9 u irem9nts of 'various strains of Saccharomyces cerevisiae. 

• 0 Rainbow. J. Inst. Brewing 45, 533-45 (l939). " " 


The effeot of bios on the nitrogen metabolism of yeast. 
9 nd caroamide. A. S. Schultz, L. Atkin and C. K.' Frey. 
Chem. 135, 267-71, (lS40). . ■ 


I. Ammonia 

J. Biol. 


New facts about growth substances. Nature 
of bios constituents. J. S. Wallorstein. 
4, 14-19 (1941j. 


and interrelationshiJ) 
hiallerstein Labs. Comimun. 













- 37 - 


The identification'of bios. V and vitamin Bp and of a constituent 
of bios -VII solution as vitamin 'Bg; their effect upon the reproduc¬ 
tion of Saccha r omyces hanseniaspora balbyfensis , yeast 2335, and S_. 
ga lactosus » C. Mar chant". Can. Res S@c • B } 20, 21-31 (1942). 

The antibiotin of desthiobiotin. V. G. Lilly and L. H. Leonian. 

Science (n.s.) 99, 205-6 (1944). 

The possible synthesis of biotin from desthiobiotin by yeast and 
the antibiotin effect of desthiobiotin for Lactobacillus casei . 

K. Bittner, D. B. Melville, and V-. du Vigneaud. Science (n.s.) 99, 

203-5 (1944). 

Books 

Anon. Beitrage zur Physiologie dar Hefe. Eine Sammlung 

1910 von Arbeiten des Instituts fur Garungswerbe in Berlin. 168 pp. 

Anon. Compressed yeast as a household remedy. The Fleischmann Co., 
1919 New York. 22 pp. 

Anon. Lie Hefereinzucht in der Entwicklungsgeschichte der Brauerei. 
1931 Berlin: Ges. fur die Geschichte u. Bibliogr. des Brauwesens. 

E. V. 166 pp. 

Anon. Fleischmann’s irradiated yeast for calves; a study conducted 
1938 at the Pennsylvania State College in Cooperation with the 
Fleischmann laboratorie-s. New York; 12 pp. , 

Anon. American tyoe .culture collection. Catalog of cultures //of 
1938 bacteria and fungi/. .4th Ed. Washington: Georgetown University 
School of.'Medicine. 160 pp. • 

Anon. Practical Feeding Facts. Northwestern Yeast Co. Chicago. 

1934 Pamphlet. - - - .. 

Anon* Brewers r yeast in the news. Brewing Industry Foundation, 

•1944 New York, 4 pp. 

Anon. Food yeast. A venture in practical nutrition. London; 

1944 Colonial Food Yeast, Ltd. Gr. Brit. Colonial. Office. 28 pp. 

Bersch, W. 

1910 Hefen, Schimmelpilze und Bakterien. Darstellung der 

Lebensbedingungen, Eigenschaften und Verwendung der technisch 
wichtigen Mikroorganismen in der Praxis. Wien; 470 pp.. 

Chapman, A. C. and F, G. S. Baker 

1906 An atlas of the saccharomycetes. Being a collection of photo¬ 
micrographs representing the commoner and many of the rarer 
yeast species. London: The Brewing Trade Review. 










- 38 - 


Delbruck, M. E. J. and F. Hayduok 

1911 Die Garungsfuhrung in Brauerei, Brennerei und Presshefefabrik 
auf Grund der Arbeiten und Erfahrungen des Instituts fur 
Garungsgewerbe in Berlin* Berlin: P ° Parey. 225 pp. 

Diddens> H. A. and J. Lodder „ 

1942 (?) Die anaslcosporogenen Hefen* 2 Halfte. Amsterdam: Noord- 
Hollandsche U, U, 511 pp* 

Euler, H, V. and P* Lindner t| 

1915 Chemie der Hefe und der alkoholischen Garung. Leipzig: 
Akademische Verlapanstalt m* b. H* 350 pp c 

Guilliermond, A* 

1920 The yeasts* Translated and revised with the original author 
by F« W. Tanner* New York: John Wiley and oon.s 

Hayduck, F., ed. 

1.915 Chemische Technologie der Garungsgewerbe, Nahrungs-und 

Genussmittel. In verbindung mit L* Eberlein, G. Ellrodt 
u* a* Braunschweig: F* Vierweg L Sohn* 516 pp. 

Heller, H. 

1931 Biologische Brauerei-Betriebskantrelie 5 allgemein-botanische 
(jrundlagen, Pilzkundeund Hefereinzucht. 3rd ed*, revised 
by H. Ross. Munich: R. Oldenburg. 172 pp* 

Henrici, A. T. 

1930 Molds, yeasts and actinomyoetes* A handbook for students 
of bacteriology. New York: John Wiley 6 Sons. 296 pp. 

Jorgensen, A; 

1925 Microorganisms and fermentation. 5th Ed. Charles Griffin & 
Co. Ltd., London* 467 pp. 


1936 Practical management of pure yeast; the application and ex¬ 
amination of brewery, distillery and wine yeasts. 3 rd ed., 
revised (by Alfred Hansen) Philadelphia: J. B. Lipnincott 
Co., Ill pp.. 

Josephson, K. 

1923 liber die Reinigung von Hefen-Saccharase. Stockholm 1 ALnquist 
& Wiksell; Berlin: R. Friedlander. 21 pp. (Also Arkiv Kemi 
Mineral. Geol. 8 , No. 26, 21 pp.) 





- 39 - 


Kiby,. W. 

1912 Han.clbuch der Presshefenfabrikation. Braunschweig: F. Vieweg 
und Sohn. 669 pp. 

Lecoq, R. 

1928 Recherches experimentales sur les vitamines B oontinues dans 
les levures, dans leurs extraits et dans leurs milieux de 
culture, Paris: Vigot freres.. 68 pp, 

Lindner, P. 

1930 Mikroskopische und biologische Betriebskontrolle in den 

Garungsgewerben (not full title). 6th’ ed., revised. Berlin: 

P. Parey. 692 pp. 

Lodder, J* 

1934 Die Hefesannlung des * Centralbureau vor Schimmelcultures. 
Beitrage zu einer Monographie der Hefearten*. T1 2. Die 
anaskosporgenen Hefen. Halfte 1. Amsterdam: M. V, Noord- 
Hollandsche Uitgevers Maatsch. Akad.Verlagsges.' in Korn* 256 pp. 

Rudolph, W. 

1941 Di'e V it amine der Hefe. Stuttgart: Wissenschaftliche Verlags- 

ges. 130 pp, 

tl 

Schulein, J. „ l? 

.1935 Die Bierhefe als Heil-, Nahr-, und Futtermittel. Dresden: 
Steinkopff. 200 pp. 


1938 Die Bierhefe als Heil-, fiahr'und Futtermittel 2nd. revised 

and enlarged ed. Dresden and Leipsic: T. Steinkopff. 262 pp. 

Stelling-Dekkqr, N. M. 

' 1931 Die"Hefesammlung des Centralbureau von Schimaelcultures. 

Beitrage zu einer monographie der Hefearten* Tl. 1. Die 
‘sporogenen Hefen. Amsterdam: N. V. Noord-Hollandsohe 
TJitgevers Maatsch* Akad. Verlagsges. in Korn. 546 pp. 

Smyth*-. H. F. . and Walter L. . Obold 

1930 ' Industrial microbiology; the utilization of bacteria*, yeasts 

and molds in industrial processes. Baltimore: The Williams 
& Wilkins .Co. 313 pp. 

..Thomas* P. x 

1922 Recherches biochimiques sur les proteiques de la levure 
Paris: G,.., Ficker. 166 p.p*. 



Van Damme, C. 

1932 L’aerolevure moderne. Brussels: M. Cock. 161*pp-‘ 

Vogel, H. 

1939 Die Technik der Bierhefeverwertung. Stuttgart: * • bnke 
95 pp. 


1943 Utilization of brewers’ 'yeast-by H. Vogel, translated from 

the German by F. T. Schmidt. New York: Schwarz laboratories 
52 pp. 

' - • ' ‘ 

. 

Wagner, F. tt 

1931 Die chemisch-technische Fach-und Pabentlitteratur uber 

Fresshefe und Garungsalkohole 1914-1930. Aussigs Selbsverlag. 
249 pp. *• • 


1936 Presshefe und Garungsalkohole dargestellt an Hand der Patent- 
und' Fachlitteraturen 1914-1935.' Franc-es F*. Wagner, Ponthierrji 
(S & M) 288 pp. 

Walter, F. G, 

1940 The manufacture of compressed yeast. Chapman and Hall Ltd. 
London. 254 pp. 

Weber, A. P. 

1936 L’influence des hormones cristallisees surla croissance de 
certaines especbs de levures. Paris * J. Dumouliny 77 pp. 

Winckel, M. 

‘ 1916 Die wirtschafliche Bedeutung der Hefe als Nahrungs-^ Futter-,! 
und Heilmittel. Munich: Ci Gerber. 31 pp* 

Effect oh Cancer 

* /■' "• ’"J <• ' ... * * 

Effect of tumor ’hydrolysates, hydrolvzates of embryonic tissues 
and of Saoc haromyces CoreVbsiae on the .development of neoplasms. 

N. C. Laclau andlV~L. Imaz. Compt. rend. soc. biol. 92, 841-2 (192' 

D The chemotherapy of cancer. N. C. Laclau, I. L. Imaz and E. V. Zapp 
Compt. rend, soc, bid* 92, 840-1 (l9'25)c 

The effect of inhibition of connective tissue growth by means of 
substances oresent in tissue extracts. I, The resistance to malignan 
disease. II. The Inhibition of normal.growth-. Ill, Experiments with 
the Jensen rat sarcoma, T-. B. Heaton. J,-Path. Bact. 32, 565-94 
(1929). 











- 41 - 


The experimental investigation of the effect of yeast and lemon ■ 
juice upon the urinary quotients in avitaminosis A as a contribu¬ 
tion to the- pathological physiology of tumors of dietary origin, 

H e R. Kanitz and R 0 Siakc. Z. Krebsforsch. 45, 40-6 (1936.). 

Influence of a water-soluble cancerigenic compound on the carbo¬ 
hydrate metabolism of yoast 0 Y. Pourbaix. Compt. rend. soc. biol» 

126, 92-4 (1937). 

Action of carcinogenic agents on the metabolism of glucose by 
surviving tissues or 'living yeast. Y. Pourbaix. Acta Intern. 

Union Cancer 3,- 31-68 (-1938). 

Causes of cancer and therapeutic applications based upon them. 

J. C. jiicLeo-dr and L. J. Ravenel. J. S.. C. ’4od,. Assoc. 34, 37-47 
(1938). • ' v ‘ : * 

Effect of feeding boiled yeast on experimental cancer. J. Maisin, 

Y. Pourbaix and P. Calymaex. Compt.' rend., sbc. biol. 127, 1477-8 
(1938). 

Inhibiting effect of yeast feeding on the experimental production 
of liver cancer. W. Uakahara, T. Huziwara and K. Mori. .Gann 33, 
57-65 (1939)• • * 

Action of yeast extract on transplanted and spontaneous malignant, 
tumors in*micei R. Lewisohn, C„ Leuchtenberger, R. Leuchtenberger, 

D. Laszlo and K. Bloclc. Cancer Res. 1, 799-806 (l94l). 

Experimental liver cancer in rats and its inhibition bv rice-bran 
extract, yeast and yeast extract. K. Sugiura and C. P. Rhoads. 

Cancer Res. 1, 3-16 (l94l). 

Treatment of spontaneous breasb adenocarcinomas in mice with extracts 
of spleen or ‘ybast. R. Lewisohn, C. Leuchtenberger, R. Louchtenborger 
and Do Laszlo. Am, J. Path. 17, 251-60 (1941 )• 

Prevention of tumor growth (carcinoma 2163 ) by intravenous injec¬ 
tions of yeast and vitamins. R. Lewisohn, C. Leuchtenberger, R. 
Louchtenborger, D. Laszlo and K. Bloch. Science (n.s•) 94., 70-1 
(1941). 

The effect of yeast feeding upon experimentally produced liver 
cancer and cirrhosis. K. Sugiura and C. P, Rhoads. Cancer Res. 2, 
453-9 (1942). 


- 42 - 


Production of enlarged cells in yeast treated with carcinogenic 
■hydrocarbonso R. Bauch. Naturwissenschaften. 30, 263-4 (1942). 


Influence of a .polished rice diet upon spontaneous mammary cancers 
in mice treated with yeast extract. R. Lewisqhn, C. Leuchtonbcrger, 
D. Laszlo and Z. Disohe. Cancer. Res. 2, 818-22 .(-19.42 ) 9 . 

Cane juic e _and molasses for growing 

Remarks on A. Mar bach *s new process for the production of yeast 
from sugar and mineral salts. A. Aossowicz. Oestcrr. Chem. Ztg. 
(n.s.) 18, 87 (1915). 

•Nitrogen content of (boot) molasses and yield of yeast. G,,Ellrodt. 
Brennorei-. Ztg. 35,"8183 (1918); Chem. Abstr. 14, 794 (l92.o)". 

The utilization of molassos. H..Arnstein..La. Planter, Sugar.Mfr. 

68, 76-8 > 125-6, 191-3, 209-10, 221-5, 238-9 (1922). ... ; ‘ • 

Yeast from sugar-beet molasses. H 0 Deut. Zyckerind. 49, 

97-8 (1924). ^ , : r 

The production of pressed yea3t from molassos. ’ L. Elion. Z. angow 
Chem. 39, 1584-5 (1926). 

The" utilization" of molasses'. W. E".' Cross. Rev. ind. agr...,. Tucuman 
17, 81-122 (1926). ' • ' : ' ' 


Beet molasses as raw material for the product; on of ye.ast by. the 
aeration process. H. Claasson. Z. Ver. deut'. 'Zucker-Ind. 76, 

Tech. Tl., 349-68 (l-926) ; . • 

Certain by-products of the sugar industry. Their production and 
use m South Africa. G. C. Dymorid. Planter Sugar Mfr. 79, 3” (1927), 

By-products of the sugar industry. W. Scotti Planter Sugar Mfr. 

79, 368-9, 381 <1927). 

hitrogoncus constituents of molasses and their bearing on its value. 
laassGn * Z. Ver. deut. Zucker-Ind., Tech'.l, , 78, 371-84 (1928). 


Several factors influencing the 
G. Mozzadroli and P. Veremeenco 
•531-6 (1929). 


yield of yeast from molasses. 

. Giora.chim. ind. applicata 11, 


Edible yeast. R. "V, Givartovskii, 
Inst. Pischevoi Vkusovoi Prom. 1^30 
(1934). 


Izvest. Tzentral.. Rauch 
, 24 pp.; Chem. Abstr. 


28 


I 

i 


ssledov, 

231 


° 





- 43 - 


Factors influencing the yield of yeast from molasses# G. Mezzadroli 
and t . Veremeenco. Chimie £ industrie. Special No„, 302-9 (March, 
1930). 

The economic significance of lowering the cost of yeast and alcohol 
production from molasses. H. Claassen. Deut. Zuckerind. 55, 

935 (l930). 

Molasses and yeast food (Report from the Experiment Station for 
yeast industry and fermentation industries). G. Staiger. Brennerei 
Ztg. 49, 122 (1932); Chem. Abstr. 27, 2757 (l933). 

The question of the suitability of molasses from various sources 
for the production of bakers 1 veast. H. Claassen. Deut„Zuckerind. 
57, 333-4 (1932). * 

Sugar by-products and r profits. . H. Arnstein. Facts about Sugar 
27> 477-80 (1932). 

The synthesis of yeast. H. Brahmer. Tek, Tid„, kemi,62j 25-30, 
36-40.(1932). 

Yeast gets a new job. The Olivarihs process for recovering sucrose 
from blackstrap molasses. W. H. Young. Food Industries 6, 314-15 

•(1934m ,. ' 

The manufacture of yeast and alcohol. G. Speng'ler. Deut. Zuckerind. 
59 y 61-2 (1934). 

Clarification of molasses for yeast making. L. van der Snickt. 

Bull# assoc, eleves inst. sup. ferment. Gand 35, 261-4, 286-7 
(1934); Chem. Abstr. 29, 2295-6 (l935). 

Means for utilization of waste molasses. Production of yeast on 
sugar estates. V. M. Hinchv. Intern. Sugar J. 37, 296-7 (l935). 

The influence*of physical-chemical factors and of the micro flora 
of molasses upon the yield and quality of the yeast. S.Poznyak. 

. Brodil’nava Prom, 11, * No. 5, 11-17; Chem. Abstr* 31, 593§ (1937). 

Substances promoting yeast growth in beet molasses. R. lilies. 

Z. Spiritusind. 60, 329-30, 338-9 (l937). 

Manufacture of yeast from molasses. S. Raiagopal. Proc. Soc. 

Biol. Chemists India 2, 41 (l937). 


- 44 - 


Blackstrap molasses as raw material for biochemical industries. 

VIII, Compressed yeast. W. L. Owen, Facts about Sugar 32, 263-5(1937. 


Molasses; feed value and buffering 


Claassen. Centr. Zuckerind. 


45, 179-80 (1937); Chem. Abstr. 31, 3730 (l937). 


Purification of'molasses in the manufacture of yeast, o. E. Kharin 
and A. S. Demerit 1 ev, Colloid J., Voronezh,4, 711-16 (1938). 


Growth-promoting substances in beer molasses. R. lilies. Z, 
Spiritusind.* 61, 259-60, 267-8 (1938). 


Organization of the yeast and of the fermting departments in dis¬ 
tilleries utilizing molasses. G. Miroshnichenko and. E. Vasilyev. 
Spirtb-Vodochnaya Prom. 15, No, 4, 4-8 (1938); Chem. Abstr. 33, 8910 
(1939). 


Blackstrap molasses as raw material for biochemical industries. X. 
The promotion of biochemical fermentations. W. L, Owen. Facts 
about Sugar 33, 50-4 (1938). 


/Report of/ molasses laboratory. A, R. Lamb. Proc. Hawaiian Sugar 
Planters’ Assoc., Rept, Expt. .Sta., 58, 116-17 (1939).. 


Continuous .propagation of compressed yeast in molasses solution 
without impairing the crop and fermenting power. R. lilies. Z. 
Spiritusind.. .61, 107-8 (l938). 


Sugar cane juice as a nutrient medium for yeast. K. Yamafiiji, 
K. . Otsu and, Y, Iwata. Biochem,. 296., 289-93 (1938). 


Cane juice as’a yeast culture ’mediumI K. Ohtsu. ”Rept. Sugar Expt 
Sta., Tainan, No. 5, 168-82 (1938). 


Blackstrap molasses as raw’material for the biochemical industries. 
All. The utilization of distillery slop. Wi L. Owen. Facts 
about.Sugar 33, No. 6, 45-8 (l938), , 


The new activated Fleischmann*s yeast and,its application to the 
industry of high-grade molasses. F. Guerrero. Proc. assoc, tec, 
azucar. Cuba 13, 311-19 (1939);^Chem. Abstr. 34, 8322 (l940). 


Build-up of yeast at the sugar factory for making invort 
.molasses. A. P, Fowler. Proc. assoc..tec. azucar. Cuba 13, 227^30 
(1939 ’)\ Chem. Abstr. 34, 8321 (1940). 


Influence of colloids on the growth of yeast. A. S. Nechaeva 
Colloid J., Voronezh 6, 47-50 (l940). 


- 45 - 


Yeast and the manufacture of invert molasses. W. L. Owen. Facts 
about Sugar. 35, No.* 6, 37-8 (l940). 

Practical significance of growth factors in tiolasses and in produc¬ 
tion of bakers’ yeast. F. Wendel. Z. Spiritusind. 63, 269-70(1940). 

Nutrients for yeast in beer-sugar molasses. H. Claassen. Deut, 
Zuckerind. 66, 505 (l94l). 

Preliminary observations on cultivation of yeasts-. J. P. Shukla. 
Proc. Sugar Tech. Assoc. India 8, I, 345-50 (l94l); Chem. Abstr. 

.35, 5248 j(1941).' 

Molasses elaboration. G. T. Reich. Trans. Am. Inst. Chem. Erigrs. 

38, 1049-66 (1942). 

/Report ofy molasses laboratory. R. D. Vroman. Proc-. Hawaiian 
Sugar Planters 1 Assoc., Rept. Expt. Sta.,62, 91-4 (1943). 

Effect on carbohydra te metabo lism 

Glucokinin, a new hormone present in plant tissue. Preliminary 
paper. J. B. Collip. J. Biol. Chem. 56, 513-43 (1923). 

Some problems of diabetes mellitus. L. B. Winter and W. Smith. 

Brit. Med. J. 1923, I, 711-5. . 

Use of yeast extracts in diabetes. L. B. Winter and W. Smith, 

Nature 112, 205 (1923).. 

The lowering of the blood sugar by an extract of yeast. L. B. 

Winter and W. Smith. J. Physiol. 57, xl (l-923). 

Studios on carbohvdrate metabolism. II. ‘ The preparation of an 
anti-diabetic hormone from yeast. H. B. Hutchinson, W. Smith and 
L. B. Winter. Biochem. J„ 17, 683-692 (l923).^ 

Insulin-like substances. I. T. Brugsch and H. Horsters. Biochem. Z. 
147, .150-62 (1924). 

The hypoglucemic effect of live saccharomyoetes and of juices and 
extracts of beer yeast. F. Alzona and G. B. Orlandi. Rif. medica 
41, 529-32 (1925). 

Insulin-like substances in higher plants and microorganisms P. E. 
Simola. Ann. acad. sci. Fennicae, A29, 23 pp. (1927). 





- 46 - 


The action of extracts of beer yeasts on the combined sugar of 
the blood, m. Bufano. Arch* .farmacol. sper. 44, 22-32 (1927). 

"-Free sugar" of the blood plasma „ E. J. Bigwood and A. Wuillot. 

Bull. soc. chirn* biol. 9, 867-82.^1927).' 

Experimental studies on the behavior of the blood sugar level followJ 
ing the ingestion of yeast. A. Bickel and G. Nigmann. Biochem. Z. 

■ 2 ; 0'3, 421-8 (1928). - . ^ 

Hypoglucemia-producing material from plants and microorganisms. 

Y. Shikinami. Tohoku J. Exptl. Med. 10, 560-79 (1928)• 

: * 

Action of different races of beer yeast on the blood sugars. E. 

J. Bigwood and A. Wuillot. Com.pt. rend. spc. biol. 99, 347-9. (1928), 

Insulin substitutes. VIII. Antidiabetic substances in- yeast and 
yeast neucleio acids. E e Kaufkiann. Z. ges. exptl. Med. 62, 739-44 
(3.928). MfS;# 

An insulin-like substance from yeast. ,U. v. Euler. Biochem. Z, 

194, 197-203 (1928;, 

Brewers’ yeast and incomplete alimentation. . Blood sugar, -glycogen 
in liver and muscles, inorganic phosphorus and lactacidogen in the 
breast muscle of pigeons kept on a avitamlnic diet completed with 
brewers’ yeast. F. Negri. Biochim. temp. sper. 16, 510-9 (l929). 

Experimental studies on the behavior of liver glycogen following 
the feeding of yeast. A. Bickel and A. Nigmann.' Biochem. Z. 

210* 443-7 (1929). ' 

Tho activation of insulin bv yeast press juice. E. Glaser and G. 

• Hr 1-pern. Biochem.''Z. 207, 377-83 (l929). 

Stimulation of resorption by yeast extract* III. .E.vT Kokas 
and G. Gal. Bioohom. Z. 205,' 380-7 (1929). 

Tho non-identity of the insulin-like substance in yeast with true 
insulin. A. Boivin. Bull. soc. chin. biol. 12, 244-52 (l930). 

The effect of yeast concentrate products on the carbohydrate 
metabolism after parenteral and. oral administration. A. Bickel 5 
and 1. A. Collazo. Biochem. Z. 221,,295-303 (l93o). 

Experimental studios on the hypoglucemic action of beer yoast ad- 
R 7 fi i cYr d ei ? tcrioall y- A - c °stn. Foil. soc. ital. biol..sper.-5, 




- 47 ^ 


Experimental studies on the influence of the enteral administration 
of yeast biocatalyzers on the chemical processes in muscle and 
liver during training. J. A. Collazo, G. Liss and C. Pi-Suner Bayo. 
Biochem. Z. 227, 326-33 (1930). 

Now studies on the influence of yeast on the liver and muscles 
of trained dogs. H. Aida. Biochem." Z* 237, 347-57 (l93l). 

Vitamin and the metabolism of carbohydrates. • H. Biorry and F. 
Rathery. Compt• rend. soc. biol. 113, 545-6(l933). 

The hypoglucemic action of yeast extracts, especially the relation 
of voast extracts to true hormones. I. The influence of.yeast ex¬ 
tracts on the normal and adrenaline blood-sugar balance. K. 

Malhara. Folia Endocrinol. Japon. 9,' 34-5 (1933£hem. Abstr* 28, 
6483-4 (1934). 

Hypoglucemic power of an aqueous extract of beer yeast, L. Binet, 

R. Fabro, and D. Bargeton. Coipt. rend. soc. biol. 113, .235-6 (1933) 

The common appearance of skin infections caused by yeast and.yeast¬ 
like fungi in diabetics. W. Engelhardt'and W. Haupt-. Klin. Wochschr 
12, 1805-6 (l933)• 

Quantitative change of glycogen in the liver in vitamin B-^ deficiency 
T. Ariyama. J. Agr. Chem. Soc. Japan 9, 1394-403 (1933). 

Experimental investigations on the changes of the blood-sugar content 
of rabbits fed with beer yeast. A. Costa. Pathologica 26, 278-85 
(1934). 

The influence of yeast on carbohydrate metabolism. V. Barone. 

Clin. mcd. ital. 66, No. 6 (l935). 

Effect of yeast on the liver glycogen of white rats during hyper¬ 
thyroidism. V. A. Drill. J. Nutrition 14, 355-63 (l937). 

Insulin-like substance in autolyzed yeast. L. The curve of sugar 
depression* Y. Shizume. J. Agr. Chem. Soc. Japan 13*. 262-6 (l937). 

it 

Treatment of diabetes mellitus with yeast. W. Beckert. Munch* med. 
Wochschr• 85, 1231-2 (1938). 

Action of yeast extracts on the carbohydrate metabolism, J. 

Ledrut. Ann. physiol* physioochim. biol. 15, 86,5-8 (1939). 

Metabolism of glucides. I. Action of yeast extract. II. Action of 
nicotinic acid. J. Ledrut.-Bull* soc* chin. biol. 22, 321-8 (1940). 

Effects of various vitamin supplements and of whole yeast on the di¬ 
gestion and absorption of the carbohydrate of a complete diet. R. A. 
Russell and E. S. Nasset. J. Nutrition 22, 287-94 (1941). 


Cata la so 


The augmentation of the catalase activity of yeasts* H, v. Euler 
and I c Laurin. Z, physiol. Chem. 106, 312-7 (1919)* 

Catalase action in yeast cells. H. v. Euler and R* Blix. Medd. 
Vetenskapsalcad. Mobelingt* 5, No. 23, 1-26 (l919). 

* Increased catalase action in yeast cells. H. v. Euler and R. Blix. 

Z. physiol.. Chem. 105, 83-114^ (1919). 

The stability•of yeast catalase. K. Nakamura. Z* physiol. Chem. 

139, 140-6 (1924). 

• 

. Manometric determination of catalase. A. Fujita and T. Kodama. 
feiochem. Z. 232, 20-34 (l93l). 

Yeast catalase. M. Matsuyama. J. Faculty Agr. Hokkaido Imp. Univ. 
32, 1.09-99 <1933). 

5’urther studies on the activation of catalase in living cells. 

K. Yamafuji. .Biochem. Z. 288,145-8 (1936). 

Catalase activation in the living cell. K. Yamafuji. Enzymologia 
■1, 120-33 (1936)j III. Biochem. Z. 290, 209-12 (l93Y); IV. 

Enzymologia 2, ,99-104 (1937.) (in German). 

Activation of catalase in the yeast cell by chloroform or toluene. 

K c Yamahuzi, H. Imagawa and S. Suzuki. Biochem. Z. 304, 266-70 (1940, 

Catalase of molds and yeasts. H. Matui. J. Agr. Chem. Soc, Japan 
16, 1071-3 (1940). 

The effect of chloroform or toluene on yeast catalase.. K. Yaiiiahuzi, 
Imagawa and T. Inouye. Biochem. Z. 307*, 220-5 (l94l). 

Feed ing of Cat tle 

Fresh boiled yeast an excellent food for cattle. J. Paechtner. 
Wochschr. Brau. 29, 225-7 (l912); 

The value of dry yeast, potato vinasse, malt sprouts and palm seed 
cake under various conditions as feedstuffs for milk production. 
Specific .ctrors of said feedstuffs on the fat content of milk. W. 
Voltz, A. Baudrexel and W. Dietrich. Landw. Jahrb. 47, 573-638 (1914 

Yeast as supplementary feed for calves. E. H. Eckles, V. M. William; 
J. W. Wilbur L. S, t Palmer and H. M. Harshaw. J. Dairy Sci. 7, 

421-39 (1924). ‘ J 






Dried brewers’ yeast vs, linseed-oil meal as a protein supplement 
for dairy cows in milk. H. Barton, A. R._ Ness and. E. W. Crampton. 
Macdonald Coll,. McGill ' Univ. Tech, Bull, 3* 30’pp. (1926). 

^east as a feeding stuff, E, W. Lewis. Fertilizer Feeding stuffs 
Farm supplies J.'12, 767-9 v 1927);'CKem. Abstr. 22, 830'(l928). 

Methods of increasing the vitamin D ootency of dairy products. 

W, E. Krauss and R. M c Bethke. Bimonthly Bull. Ohio Agr. E;-:pt. 

Sta. 20, 52-60 (1935). 

Dry yeast as a dairy feed for increasing milk yield, T. Baumgartel. 
Milchwirtschaft. Zentr, 65, 297-302 (1936). 

Dry yeast as a feed for increasing, the efficiency of dairy cattle. 

T. Baumgartel, Milchwirtschaft. Zentr. 65, 3.45-55 (l936). 

Wood sugar yeast as a protein, foodstuff for dairy cattle. H. Bunger. 
Milchwirtsch, We ltkongr. ('Berlin 1937) 11, Bd. 1, 106-7 (.1937); 

Chem, Abstr. 32, 8029 (1938), 

The utilization of nutritive substances in fermented concentrates 
by young cattle. P. D.' Pshenichny^. Problems Animal Husbandry, 
Moscow, 7,No. 3, 164-8 (1938). 

The use of yeast in calf meals and pellets. P. F. Newman and E. S. 
Savage. J. Dairy Sci, 21, 161-7 (l938). 

The utilization of protein by growing cattle. S, Timariu. Landw, 
Vers.-Sta. 129, 124-50 (1938"). 

' Concentrate feed in dairy, rations. L.. A. Henke, S. H. Work.-and 

C. I. Maruyama. Rept. Hawaii Agr. Expt. Sta. 1940, 23-6 (l94l). 

The utilization of yeast. II. Judging the "Metz" method and its 
modification for preservation of yeast. H. Fink, F. Just, M. 
Glaubitz, and W. Klobor. Wochscbr. Brau. 58, 123-7, 131-7 \194l). 

The effect of feeding beakers* yeast on the fat content of milk. 

• (Preliminary report). H‘. Bunger, H. Schmidt and..A. Naegelsbach. 
Biedermanns Zentr., Abt. B., 14, 436-41 (l942). 

. .... i 

Ca rb o hvd fa t e s ’ 


The carbohydrate of yeast. W. Meigen and A. Sprang. Z. physiol. 
Chem. 55, 48-73 (1908). 

Action of some enzymes on.the carbohydrates of yeast. J. Giaja. 
Odnipt. rend, soc. biol. 77, (l91 / ).. 




- 50 - 


Maltose. II. Estimation of maltose in yeast. R. Willstatter and 
W,‘ Steibelt. Z • physiol. Chem. Ill, 157-79 (1920J. 

A sulfur-containing.sugar obtained by hydrolysis from the adenyl ; 
thiosugar of yeast. U. Suzuki and T. ^ori. Biochem. Z. 162, 413-24 
(1925). 

Thiosugar from yeast. P. A. Levene and H. 5 0 botka.. J. Biol. 

Chem. 65, 551-4 (l925>. 

The liquefaction of starch by the enzyme in yeast autolyzate. S. 
Mshimura• Bull. Agr. Chem. Soc. Japan 4, 126 (l928). 

The chromolytic study of yeast. IV. The kinds of sugar in yeast. 

K* Watanale. Japan. J. Dermatol. Urol. 28, 5 pp. (1928); Chem. 

Abstr. 24, 5336 (l930). 

The starch-liquefying enzyme in dry yeast autolvzates. Synthetic 1 
effects on enzymes. S. Nishimura. Biochem.- Z. 223, 161-70 (l930). 

Studies upon the enzymic degradation of carbohydrates. R. Nilsson. 
Arkiv Kemi mineral. Geol. 10A, No. 7, 1-135 (l930). 

Nature of the yeast polysaccharide. M. G. Sevag, C. Cattaneo and 
L. Maiweg. Ann. 519, 111-24 (l935). 

The synthesis of reserve carbohydrate by yeast. I. Synthesis from 
glucose and maltose and the influence thereon. R. A. MoAnally and 
1. Smedley-MacLean. Biochem. J. 29, 1872-6 (l935). 

Present state of knowledge of the carbohydrates of yeast. K. 
Silbereisen. Woohsohr. Brau. 53, 317-21, 330-1 (l936J. 

Chemical and immunologic investigations on the nature of yeast 
polysaccharide. F. Klo.nstock and A. Vercellone. Z. Immunitatsforsch 
88, 446-59 (1936J. . 

Styryl 430 and the metabolism of glucose in yeast. Effects of pH 
and the phosphate ion. Y. Pourbaix. Compt. rend* soc.'biol. 126, 
448-50 (1937). 

Polysaccharides XXIV. Yeast mannan. W. N. Haworth,. E. L. * Hirst 
and F. A. Isherwood. J. Chem. Soc. 1937, 784-91 (1937). 

The polysaccharide synthesis in the yeast cell. K. F. Bonhoeffer 
and G. Gunther. Naturwissenshaften 25, 459 (l937)„ 

Carbohydrates of the yeast cell. Determination of ” self-fomented” 
carbohydrates. H. Fink, K. Silbereisen and J. Hoepfner. Wochschr. 
Brau. 57, 105-10, 113-15, 119-23 (1940). 






- 51 - 


Molecular constitution of an insoluble polysaccharide from yeast 
Sacch aro myces oerevisiae . W. Z. Hassid, ivl. A. Joslyn and. R, M. 
McCready. J. Am. Chem. Soc. 63, 295-8 (1941) 0 

Carbohydrate anabolism and catabolism of ’’starved” bakers 1 yeast 
cells* T. J. B. Stier and'H. Sprlnce. J. Cellular Comp. phvsiol• 

18, 135-42 (1941). 

Constitution of yeast mannan. W. N. Haworth, R. L. Heath and 
S. Peat. J. Chem* Soc. 1941, 833-42 (l94l). 

The' thiosugar of yeast. % G. Wendt. Z.phvsiol. Chem/.272 1 152-4 (1942 
Carboxylase^ 

Sugar-free fermentation. IV. Carboxylase, a new enzyme of yeast. 

C„ Neuberg and L. Karczag. Biochem. Z. 36, 68-75 ^191l), 

Sugar-free veast fermentation* XI.' Carboxylase.. C. Nouberg and 
P. Rosenthal. B^^hem. Z. 51, 128-42 (l913). 

The enzyme of washed zymi n and dried yeast (Lebedev). I. Carboxylase. 
A. Harden. Biochem. J. 7, 214-7 X1913*). 

Carboxylase in the juice of top yeast. Ch; NeubOrg and L. Czapski. 
Biochem. Z-, 67, 9-11 (l914-)-. 

Action of ether on the yeast cell.. I.. Carboxylase. N. G. Kerr and 
W,' J. Young-. Austral. J. Exptl. %ol. Med.* Sci. 5 3, l'87-8 (l926). 

Kinetics of. carboxylase action and its' significance in controlling 
the biological decomposition of carbohydrates. K. Wetzel. Planta, 

15, 697-738 (1932). ‘ 

Cocarboxylase. II. E. Auhagen. Z. physiol. Chem. 209, 20-6 (l932). 

Cocarboxylase, a new coenzyme -of-alcoholic fermentation. E. Auhagen. 
Z. physiol. Chem. 204, 149-67 ^l932.). 

Carboxylase. F. Axmacher and H. Bergstermann. Biochem. Z. 272, 

259-68 11934). 

Purification of carboxylase. 0. v c Schoonebeck. Biochem. Z. 272, 
42-50 (1934). 1 

Stabilization of carboxylase solutions. Further- studies on carboxylas 
0. v. Schoenebeclc and C. Neuberg. Biochem. Z.. 275, 330-8 (l935). 







- 52 - 


• , Vooo K Wulfort. T'ids. K jerai Borgv. 16 

Swedish top yeast- carboxylase. K»JwUpr . _ > . 

77-9, 82-6 (l936); Chem. Abstr. 31, '4347 193 ). 


Extraction of pho.phctoto end oorboxyliso of C.' Kob«yoohi. 

J,. Biochem,, Tokyo,. 24, 369-87 (1936). • ■ , 


Sote upon the preparation of crude ^ioohLI" 

by yeast, H,.Wv Kmnersley and K, a, refers. 

697-8 (1938). 


The isolation and properties of carboxylase. D. E. Green, D. Herbert 

and V.- Subrahmanyan. 1. Biol. Chem. 135, ~ 


The effect of various substances on the activity of p ^ r ^g°g ) 5 °“ St 
carboxylase. F. A. Cajori.. J. Biol. Chem. 143, 357-6 (1942). 


,„t1 


The inhibition of yeast carboxylase by split products of M 
dimethylaminoa zobcnzene , Rons lor, - ♦ oung 

Rhoads ♦ J. Biol * Chem*. 143, 465-72 •• (1942 ' 


Effects of Mis go ligneous Chemicals_ 


Influence of twelve acids, alcohol, formaldehyde, and soda.lye upon 
■ infected distillery and press yeast. W. Henneberg. Z. Spintusm 
29, 442, 451, 461, 472, 483, 491 (1906). ■ 


On the effect of acids', alkalies', ahd neutral salts on the'fermenta¬ 
tive activity .and on the rate of multiplication of yoa-st -pells. fa. 
Drabalo and D.G. Soott. Biochem. J. 2, 339-49 (1907). 


The'action of various vapors upon pressed.yeast. R. 0. Herzog 
and F. Forth; Z. physiol. Chem. 52, 432-34 (1907). 


..The destructive, action of ethyl alcohol on bacteria and yeasts. 

E. C. Hansen. Ccntr. Bakt. Parasitcnk., Abt „ I, 0rig.> 45, 466-80 
(1908)• 


Yeast poisons in grains, worts and yeasts and the dependence of their 
action • onmiperal salts. F. Hayduok. Z. a ngew. Chem . 21,. 1978-82 (19C 


The influence of sodium selenite on the production of carbonic acid 
by living and dead yeasts, m. Korsakov. Ber. dout. bot* Ges.. 28,. 
334-8 (l910). 


The action of adrenaline on the monocellular organism. 0* Schwarz* 
Wien, klin. WQchschr. 24, 267-8 (l91lj. 








-53- 


The influence of cesium, rubidium and lithium salts on yeast in 
comparison with the action of potassium and ammonium. Th. Bokorny. 
Allg. Brauer-Hopfen-Ztg. 52, 1469-70 ‘ (.1912 ) 5 ■ Chem. Abstr. 7, 3139 
(1913). 

Action of salts of metals upon yeast and other fungi. Th. Bokorny. 
Centr. Bakt. Parasitenk., Abt. II, 35, 118-97 (1912) • 

The action of eosin upon bacteria, yeasts and molds. H* Zeiss. 

Arch. Hyg. 79, 141-67 (1913). 

What influence has an increase in the quantity of yeast on the dis¬ 
infecting power of various antiseptics? P. Idndner and 0 e Grouven. 
Wochschr. Brau. 30,■133-5 (1913)• 

Action of free ammonia on yeast. Comparison with other bases. 

Th. Bokorny. Z. Spiritusind. 36, 117 (1913). 

Mechanism of the acclimation of yeasts to formaldehyde. M. E. 
Pozzi-Escot. Compt. rend. 156, 1851-2 (1913). 

The activation of yeast. H. Euler and J. Sahlen. Z. Garungsphysiol• 
3, 225-34 (1913). 

Resistance of yeasts cultivated at different temperatures toward 
various antiseptics, and influence of temperature at which the 
antiseptic is allowed to act. P. Lindner and 0. Schmidt. Wochschr. 
Brau. 30, 249-51, 261-3, 265-8 (l913J. 

Influence of ozone on yeast and bacteria. Carl A. Nowak. J. Ind. 
Eng. Chem. 5, 668 ^1913). 

Influence of esters on yeasts and other budding fungi. H. Will. 
Centr. Bakt. Parasitenk, Abt. II, 38, 539-76 (1913). 

Influence of organic acids on.yeast. T. Buronskii. Contr. Bakt. 
Parasitenk.,Abt. II, 42, 530-57 (1915) • 

Influence of organic acids on yeasts. H. Zikes. Allg. Z. Bicrbr&u- 
Malzfabr. 43^ 1-4 (1915);- Chem. Abetr. 9, 842 \1915), 

Action of arsenic compounds on yeast. F. B 0 as. Z. ges. Brauw. 
(n.s.) 40, 199 (1917). 

Influence of dioyanodiamido on the growth' of various microorganisms. 
L. Moller. Biochem. Z# 88 , 85-96 (l918). 


- 54 - 


Action of ozone on artificial- culture media and on various bacteria, 
yeasts, and molds. R. Heise. Arb. kais. Gosundhoitsamt 50, 418 (191 


The sensitiveness 
centration. H. v. 


of living yeast to hydrogen and hydroxyl' ion eon- 
Euler and F, Emberg. Z. Biol. 69, 349-64 (1919). 


Action of toluene on dried yeast. J. Giaja and m. Djermanovitoh. 
Compt. rend, soc. biol. 83, 1388-9 (l920). 


Action of chloropicrin on yeast and on flower of wine. 

G. Bertrand and Mme. Rosenblatt» Compt. rend, 170, 1350r-2 (1920), 


Toxicrity and chemical potential. W. L. Miller. J. Phys. Chem. 24, 
562-9 (1920). ' ' 1 

The action of surface-active acid and some surface-active higher 
homologs of the alcohol series (amyl alcohol and octyl alcohol) 
on the yeast cell and fermentation. W. Windis-ch, W; Honneberg and 
Wi Dietrich. Biochem. Z. 107, 172-9 (l920). 

The action of acids on yeast fermentation. R. Somogyi. B iochem. 

Z. 120, 100-2 (1921). 

Methylene-blue as indicator in determining the toxicity of phenol 
and phenol-salt solutions towards yeast. C. G. Fraser. J. Phys. 
Chem. 25, 1-9 (l92l). 

The effect of alcohol on the toxicity of phenol towards yeast. 

E. I. Fulmer. J. Phys. Chem. 25, 10-8 (l92l). 

The acclimatization of yeast to ammonium fluoride and its reversion 
in wort. E. I. Fulmer. J. Phys. Chem. 25, 455-472 (l92l). 

The 'participation of the lipoids in the material exchange of plant 
cells. F. Boas. Biochem. Z. 117, 166-214 (l92l). * 

Action of saponins on yeast cells. F. B 0 as. Ber. deut. bot. Ges. 40, 
32-8 (1922). 

The action of sublimate, phenol and quinine on yeast. G. Joachimoglu 
Biochem. Z. 130, 239-48 (l922). 

Influence of highly'dilute organic acids on the spore-formation of 
yeasts. H. Loofflor. Allg, Z. Biorbrau.-Malzfabr. 50, 127-31 
(19-22); Chem. Abstr. 17, 3400 (1923). 




-55- 


The survival of yeast treated with toluene. I. N» Asheshov and 
Giaja. Compt. rend. soo. biol. 88 , 122-3 (1923). 

Influence of the union of acids on the multiplication of yeast. 

P. von Buynder. Bull, assoc, eleves inst. sup -ferment* Gand. 24, 
309-19 ^(1923); Chem. Abstr. 18, 3404 (l924). 

Experiments on yeast and disinfection of seeds. Th. Bolcorny. 

Allg. Brauer-Hopfenztg. 62, 1239-42 (1922); 63, 105-8 (1923); Chem. 
Abstr. 17, 3564 (1923J. 

Effect of certain stimulants on the fermentative activity of yeast. 

M. J, Otero. Compt. rend. soo. biol. 88, 375-6 (l923). 

Toxicity of acids towards yeast. E. M. Ta'vlor. Trans. Roy. Soc. Can. 
(3) 18, III, 115 (1924). 

The influence of certain chemicals on the rate of reproduction of 
yeast in wort. N* A. Clark. J. Phys. Chem. 28, 221 -31 (1924). 

Cyanamide activity. IV. J. Dittrich. Z. ges. oxptl. Med, 43, 

270-8 (1924). 

Action of nitrous acid upon the antineuritic substance in yeast. 

R. A. Peters. Biochom. J. 18, 858-65 (1924). 

TheAaction of hydrogen sulfide upon chemical processes in colls. 

E. Negelein. Biochexn. Z. 165, 203-13 (1925). 

Alteration of the glucolytic activity of living 'ys^s^ cells. I. 

W. Schooller and M. Gehrkc. .Biochem. Z, 172, 358-72 (1926). 

The action of mineral waters. The physical chemistry and physiology 
of complicated salt solutions. L. Fresenius and K. Harpuder. 

Klin. Wochsohr. 5, 230, 4-6 (1926). * 

Meohanism of the action of chloroform on living material. G. A. 

Nadson and M. N. Meisl. Compt. rend. 183, 82-3 (l926). 

The effect of hydrogen peroxide on yeast growth and fermentation. 

J. B. Brown and H, L. Wikoff. Ann. Appl. Biol. 14, 428-35 (l927). 

Biochemistry of complex salt solutions. I. The biological effects of 
the Wiesbaden hot spring water. K. Harpuder. Biochem. Z. 183, 

45-57 (1927). 

• 

The necessity of carbon dioxide for the growth of bacteria, yeasts 
and molds. G. E. Rockwell and J. H. Highborger. J. Infectious Disease 
40, 438 (1927). 


- 56 - 


Investigation of tho action of quinine derivatives on the fermenting, 
power of live voast. P. Rc m and H. W. Nicolai. Biochem. Z. 189, 
331-47 (l927). ,, , . . . 

Influence of mercuric chloride on the osmotic value of the yeas*t 
cell. G. Seliber and (Mile.) Katznelson. C'mpt. rend. soc. biol. 

97, 515-6 (,1927), 

The effect of hoxylresorcinol bn yeast growth and fermentation. 

J. B. Brown and E. L. Wikoff. Arn. i*ppl. Biol. 14, 436-9 (1927). 

Buffer action as a biological principle. V. Bormann. Wochschr. 

Brau. 45, 21-4 (l928); Z. angew. Chem. 41, 153-7 (l928). 


Action of several disinfectants on yeast. F. W. Tanner and G. D. 
Bollas. Proc. Soc. Exptl. Biol. Med. 26, 154-6 (1928). 

The effect of arsenious acid on respiration and fermentation. II. 

K. Dresel. Biochem. Z. 192, 351-7 (l928). 

Tho influence of carbohydrates and of hvdrogen-ion concentration on 
the sporulation of Saccharomycetes. F. Wagner. Centr. Bakt. 
Parasitonk., Ibt. II, 75, T-27~(l928). 

Growth and enzymic activity of Saccharomyces cerevisiao in presence 
of sodium and potassium cations. I. ^ovi. Rend, accad. soi. 

Bologna (n.s.) 34, fis, 74-5 (1929-30). 

The behavior of yeasts and several varieties of Hyphomycetos 
with quinic acid. V. V. Pervozvanskii. Zentr. Bakt. Parasitonk., 
iVbt• II, 81, 372-92 (1930). 

Action Qf bile salts on some fermenting organisms. F. Boas and 
G. Neumuller. Arch, ^ikrobiol. 1, 35-59 (1930). 

Disinfection. II. The manner of death of certain bacteria and yeasts 
when subjected to mild chemical and physical agents. G. Knaysi 
and M. Gordon. J. infcctuous Diseases 47, 303-17 (l930). 

Studies on the colloid chemistry of antiseptics and chemotherapy. 

IV. The duplication in vitro of the "interferon.ee phenomenon" in 
combination chemotherapy. H. N. Wright and A. D. Hirschfeldor. 

J. Pharmacol. 39, 39-57 (1930). 

^he influence of sodium monoiodoacotate on the enzymes of zymase and 
the fermentation of hexosediphosphate. I. Yamasaki. Biochem. Z. 

*228, 123-6 (l930). 








-57- 


The influence of imine-forming substances on sugar decomposition 
by yeast. Studies on the cozymase action. I. F e Zuckerkandl and 
L. Messinger-Klebermaas. Biochem. Z.239, 172-81 (l931^. 

• 

The influence of quinone on cells. G. Lejhanec, I# A. Parfentjev 
and B. Sokoloff. J. Pharmacol. 42, 343-53 (l93l). 


Culture of yeasts in concentrated solutions of organic acids. H. 
Kufferath. Ann. zymol., (2) 1, 9-29 (l93l). 


Chemical compounds lethal to yeasts and bacteria. Wo,Newton and 
K. T. Edwards. Sci. Agr. 12, 564-7 (l932). 


Further studies on the influence of haloacetic acid on the cleavage 
and oxidation metabolism. E. Lundsgaard. Biochem. Z. 250, 61-86 (1632 


The effect of some alkaloids on saccharomvcetes^ from, molasses. 0, 
Mezzadroli and A. Amati. Ind. saccar. ital. 25, 392-4., (1932); 

Chem. Abstr. 27, 623 (1933). 

Report of the imperial agricultural bacteriologist. N. V 0 Joshi. 

Sci. Repts. Imp. Inst. Agr. Res. Pusa, 1930-31, 61-72 (1932). 

The prolonged action of potassium chloride causing a displacement 
orf the thermic optimum of yeast. E. Bachrach and J. Roche. Compt. 
rend. 194, 1023-4 (l932). 

The mechanixm of the effect of toluene on fermentation by yeast. 
•W. A. Belitzer. Biochem. Z. 265, 5-12 (l933). 

The accumulation of ionizable benzene derivatives in yeast cells with 
special reference to the spontaneous reversal in the case of- 
o-hydroxybenzoic acid. F. Axmacher. Arch* exptl. Path. Phc,-rmc,kol. 
173, 722-36 (l933). 

« • . • ■; 

The action of cyanide salts on the development of yeasts. M. N. 
Meissel. Zentr. Bakt. Parasitenk. ,Abt. II, 88, 449-59 (1933). 

The effect of amines on yeast poisoned by iodo-acetic acid. S. ,F. 
Schroeder, G. E.Woodward and ivi. E, Platt. J. Biol. Chem. 100, 525-35 
(1933); 

Action of cobra venom on Saccharom yces oerevis iae. C. Taguet, E. 
Rousseau.and R. Dumatras. Compt. rend, soc. biol. 113, 9-11 V1933J. 

The prolonged action of potassium chloride involving a displacement 
of the optimum temperature of yeast. E. Bachrach and J. Roche. 

J. physiol, path. gen. 31, 1049-55 (1933). 





Rolo of ferrous and ferric ions in tho 
processes of yeasts, A. Maikov* Zenor 
91, 161-3 (1934). 


fermentation and oxidation 
„ Bakt. Parasitenk.,Abt. II 




The fungicidal power of-phenol derivatives. 1. 
ing alkyl groups and halogens. G. J. Woodward. 
19, 1216-23 (1934). 


Effect of introduc¬ 
ed. Lab* Clin. Mod. 


Some reactions with heavy water. A. H. Hughes, J. Yudkin, I. ^- em P 
and E. K. Rideal. J. Chcm. Soc, 1934, 1105-12(1934). 


The effect of deuterium on the growth of yeast. 0. W. Richards. 
J. Bact. 28, 289-94 (1934). 


The incorporation of heavy hydrogen in growing organisms. 0. Reitz 
and K. F. Bonhoeffer. Naturwissenschaften 22, 744 (1934). 

Chemical, rhysioochemical and biological studies on the esters of 
p-hvdroxybenzoic acid. M. A, Mancini and L. Basilisco. Boll. soc. 
ital. biol. sper. 9,327-9 (l934). ' . 

Influence of antiseptics on yeast autolysis. H. Haehn and K. 
Leopold. Wochschr. Brau. 51, 353-6 (1934). 

The synthesis of reserve carbohydrate-by yeast. II. The effect of 
fluoride. R. A. McNally and I. Smedloy-Maclean. Biochem. J. 29, 
2236-41 (1935). 


Action of dinitrocresol on yeast fermentation and oxidation. M. E. 
Krahl and G. H. A. Clowes. J. -un. Chem. Soc. 57, 1144 (1935). 

Recent investigations-on 'the Elmocid process, F. Stockhausen, 
^ochschr. Brau. 52, 177-82, 185-91 (1935). 

Influence of saponin and other poisons on yeast. W. Schwartz and H. 
Kretzdorn. liochem. Z. 280, 72-87 ^1935). 

Oligodynamic action of oxygen on tho xTiultiplication of yeast cells. 
W. Librecht and L. Massart. Compt. rend. soc. biol. 119, 1193-4 
(1935). 


Action of methyl and ethvl alcohols on soluble and fixod enzymes. 

I. Action on beer yeast and ^/the lipaso of7 the cytoplasm of Rio iinus 
seeds. N. T. Deleano and M. D. Mezincesco. Bull. soc. chim. biol. 
17, 1805-13 (1935). 

The mechanism of the action ‘of ethylene on cell processes. F. H. 
Shaw. Austral. J # Exptl. Med. Sci. 13, 95-102 (l93b). 



-59- 


The influence of alkali cations on the fermentation capacity of 
yeast. A, Lasnitzki and S. Szorenyi. Bioohem. J. 29, 580-7 (1935). 

Action of anesthetics (chloroform and ether) on brewers ' yeast* N, 
Floresco. Bui* Fac. Stiinte Cernauti 9, 318-25 (l935); Chem. Abstr. 
30, 7277 (1936). 

Comparative effects of sodium arsenate, sodium arsenate and arsenic 
proteins on respiration and glucolysis of Saccharomyces cerevisiae. 

P. Mascherpa. Boll, soc. ital. biol. sper. 11, 253-lTTlT3677 

Conjugated action of folliculin and mineral catalysts on the devel¬ 
opment of yeast. G. Bertrand and A. P, Weber. Compt. rend. 202, 
1629-32 (1936). 

Yeast grown in cyanide. II. L. Bradley Pett. Biochem. J. 30, 1438-45 
(1936). 

The effect of arsenicals on the yeast cell. A. Janke and R. 

Garzuly- Janke• Arkh. Biol. Nauk 43, Nos. 2-3, 307-18 (l936)(in 

German). 

The fixation of.heavy hydrogen in growing organisms. IV. F. 

Salzer and K. F. Bonhoeffer. Z. phys.' Chem., Abt. A, 176, 202-8 
(1936), 

The action of ethylurethan on the activity of Euler's Z factor. 

P. Mascherpa, Arch. sci, biol., Naples, 22, 227-34 (l936). 

Action of organometallic complexes of ascorbic acid on fermentative 
power of beer yeast. F. Arloing, A, Morel, A. J osserand, L. 

Thevenot and J. M. Perret. Compt. rend. soc. biol. 122, 557-9 
(1936). 

Effects of alkaloids on yeast. M. S. Filosofov. Bull, assoc, chim. 
53', 787-91 (1936), 

Influence of enzyme reactions in the cell and in solutions. I. 
Influence of dehydration processes in the cell by alkali ions. 

F. Fleischmann and L. Schwarz. Protoplasma 27, 552-5 (lS37). 

The fixation of heavy hydrogen in growing organisms. V. G. Gunther 
and K. F. Bonhoeffer. Z.phys. Chem., Abt. A, 180, 185-210 (l937). 

Effect of alkaloids on fermentation and multiplication of yeast. 

C. Enders and F. M, Wieninger. Biochem. Z. 293, 22-9 (l937). 

ft fi 

Inhibition of growth in yeast. H. Luers, C, Enders and K. Karnbach. 
Biochem. Z. 296, 47-52 (l938). 




The influence of ergot-containing raw materials on yeast. A. 

Kosyrsku. Spirito-Vodochnaya. Prom* 15, No* 1, 18 (1938); Chem. 
Abstr. 34, 4224 (l940). 

Substances with a blue fluorescence* Flavin content of a yeast 
grown in the presenoe of cyanide* A. Gourevitch* Compt. rend* 
soc. biol* 127, 216-17 (l938). 

Heavy hvdrogen in biological cellular processes* K. Theis. Wochschr* 
Brau. 55, 36-9 (l938). 

The effect of oxygen on the multiplication of yeast. L. Massart. 

Arch, intern, pharmacodynamie 60, 56-64 (1938). 

Effect of 1, 2, 5, 6-dibenzanthracene on the growth and respiration 
of yeast. E, S, Cook, Sister M. J. Hart and R. A. Joly. 

Science (n.s.) 87, 331 (1938)•► 

The influence of sodium chloride on the growth and metabolism of 
yeast. H. B. Speak, A* H. Gee and J. M. Luck. J. Bact. 15, 319-40 (191 

The action of propionic acid'on microbes and experimental animals. 

J. Kulman. Chem. Listy 33, 420-3 (1939)j Chem. Abstr* 34, 5471 (l940), 

Influence of acids and salt solutions on cold-stored yeast. G. 

Grams and C. Engelhard. Z. ges. Brauw. (n.s.) 62, 33-9, 41-52 (1939). 

The effect of trace elements on the propagation of yeast in a 
synthetic nutrient solution. E. Kiene. Vorratspflege' Lebensmittol- 
forsch. 3, 446-56 (l940). 

The effect of calcium salts on the structure and activity of yeast. 

T. M. Kondratieva. Microbiologiya 9, 114-27 (127-8 in /English)(1940). 

Effect of humin-melanins (melanoids) on yeast growth. A. S. Nechaeva. 
Mi crobiologiya 9, 679-84 (684 in English)(1940). 

The influence of carcinogenic substances on yeast multiplication. 

E. P. Tolmachevn. Mod. exptl., Kiev, 1940, No. 5-6, 54-6 

Some effects of carcinogenic substances on Saccharomyces ellipsoideus. 
C. W. Lodge. Intern. Congr. Microbiol. Rept. Proc. (N~.”l939) 3 s 
493-4 (I940)(in French). 

Studies on the alcohol tolerance of yeast. W. D. Grav. J. Baot. 

42, 561-74 (1941). 

The influence of "ice water" and distUlod water on the activity of 
yoast. u. V. fhloev. Bull. biol. mod. exptl. U.R.S.S.'9,'246-8* (1940) 






- 61 - 


Neutralization of sulfonamide inhibition of yeast growth by 
p-^minobonzoio acid. M. Landv and D, M. Dickon. Nature 149, 

244 (1942). 

Storage of benzopyrene in the yeast cell. A. Graffi* Z. Krobsforsch. 
52, 234-9 (1942). . ' 

Influences of traces of uranium on yeast cells. J. i:i offmann and 
R. Garzuly-Janke. Biochem. Z. 313, 372-6 (l943). 

Quantitative investigations on the reaction of yeast to certain 
biologically active substances. A. Levan and C. G. Sandwall. 

•Horeditas 29, 1164-78 (l943J. 

Effects of yeast extracts and phenylmercurie nitrate on yeast respira¬ 
tion and growth. E. S. Cook and C. W. Krqko. Proc. Soc. Expt'l. Biol. 
Med. 53, 222-5 (l943> ) . 

Effect of COg and CO^ fixation in bakers 1 yeast. K. M. Brandt. 

Nature 153, 343-4 (1944). 

^las s ific a tion 

Researches on fermentation organisms. I. Researches on certain species 

an< ^ remarks concerning specific descriptions of Saccharomycos 
in general. ^.Kloocker. Compt. rend, trav. lab. Carlsberg 10, 

207-26 il913). 

Classification of culture yeasts with the aid of the cytochrome 
spectrum. H. Fink. Z. physiol. Chem. 210, 197-219 (l932). 

Differentiation and classification of culture yeasts with the 
spectroscope. H. Fink,* K. Weber and E‘. Berwald. Wochschr. Brau. 

49, 313-18, 322-4 (l932). 

Some notes on the classification of yeasts. M. ICluyver. Ann, zymol. 

(2) 1, 48-61 (1933). 

Yeast and fermentation govern the quality and character of beer. 

R. Schwartz and S. Laufor. Am. Brewer 69, No. 7, 24-5; No. 8, 

27-33; No. 9, 30-8; No. 10, 40-7; No. 11, 36-46 (1936). 

Classification and differentiation of cultivated yeasts by the 
spectroscopic method. H, Fink, K. Weber and E. Berwald. ‘Schweiz. 

Brau. Rundschau 1932, No. 11,(1932); Chem. Abstr. 27, 3286 (l933). 

Botanical and systematic classification of spore-forming yeasts, A. 
Bossart.. Schweiz. Brau; Rundschau 48, 81-5, 98-101 (1937); Chem. 

Abstr. 31, 8600 (1937). 





- 62 - 


How yocsts are identified. H. Kufferath. Ann. zymol. (3) 4, 1152 
67 (1938). 


The biochemical classification of yeas 
L. Atkin and C. H. Proy. J. Bact. 40, 


t strains. A. 
339-46 (1940) 


S. 


Schultz, 


Tho yeasts, genetics, cytology, 
identification* A. T. Henrici. 


variation, classification and 
Bact. Rov. 5, 97-179 (1941). 


Co in pre s sed 

Progress in tho manufacture of spirits and pressed yeast* H. Hanow. 
Chem. Ztg. 30, 1067-71 (1906). 


Tho carbon dioxide value of pure compressed yeast and oomprossed 
yeast and starch compounds. T. J. Bryan. U. S. Dept. Agr. Bur. Choi 
Bull. 116, 25-8 (1908). 


Advances in the fermentation industries (manufacture of spirits, 
pressed yoast and vinegar). P. Rincklcben. Chem. Ztg. 33, 777, 

786 (1909). 

The "percussion test" for the valuation of compressed yeast. W. 
Honneborg. Z. Spiritusind. 34, 86-7, 119, 131-2, 146-7, 159-60, 
175, 181. (1911). 

The compressed yoast industry under the new,law for taxing spirits. 
W. Kibv. Chem. Ztg. 35, 2-3, 17-9 (l91l). 


Modern compressed yeast industry. W. Kiby. Chem. Ztg.. 35, 421-3, 
434-6 (1911). 


Austrian compressed yeast. 0. Broz. K. Kornauth and A. Schaefer. 
Arch. Chem. Mikrosk. 7, 1-22; Chem. Abstr.. 8, 2448 (1914). 

Manufacture of pressed yoast. A. C. Reavenail. J. Inst. Browing 
21, 97-110 (1915). 

Liquefaction of yeast (cause and control). J. Rollo. Pharm. Zontra 
59, 173-6 (1918). 

Com pres sod yeast as food for. the. growing organism. P. B-. Hawk, 

H. R. Fishhook and'O. Bergeim. Am. J. Physiol. 48, 211-20 (1919). 

Compressed yeast as a sugar by-product, H. Arnstcin. Sugar 23, 

72-3 (l92l). 


Phosphoric.acid metabolism during the manufacture of pressed yeast. 
V. Bermann and E. Kulp. Wochschr. Brau. 42, 39-40 Vl925). 




- 63 - 


ConiparativG effects of pressing and'draining yeast• D. H. F, Fuller 
and F. E, B. Moritz. J. Inst. Browing 32, 171-6 (1926). 

Pressed yeast, frozen yeast and yeas-t stored under water. F. 
Windisch. Wochschr. Brau. 46, 349-55 (1929“).. 

Maturity of compressed yeast. M. Glaubitz and G. Steiger. Brennerei 
Ztg. 49, 22 (1932); Chem. Abstr. 26, 5170-1 (1932). 

Vitality of the plasma of comprossod yoast. V. Jonas. Chem. Obzor 
7, 155 11932); Chem. Abstr. 27, 1983 (l 933 ). 

Resistance of compressed yeast toward sulfuric acid. F. Wagner. 
Brennerei Ztg, 50, 111 (1933); Chem. Abstr. 28/ 1463 (l 934 ). 

Changes in pressed yeast during storage. W. Iwanowski and K. 

Brzezinski. Przemysl Chem. 18, 93-101 (l 934 ); Chem. Abstr. 28, 

7418 (1934). 


Is the grittiness of yeast a property of the tyoe? F. Wendel 
Brennerei'Ztg. 51, 69-7 0 (l934); Chem. Abstr. 28, 5922 (l 934 ). 

Grittiness of ebapressed yeast is a characteristic property of the 
type, F. Wagnor. Brennerei Ztg-. 51, 62-3 (1934 )5 Chem. Abstr.- 28, 

5922 (l934). 

Effect of storage temperatures upon the viability and baking properties 
of compressed yeast. L. H. Bailey, M. T. Bart ram-and S. C. Rott- . 

Cereal Chem. 17, 55-66 (l940). 

Physiological chemistry and cytology of compressed yeast. A summary 
and report of new investigations in ultraviolet light and on stained 
material. K. M. Brandt. Protoplasma 36, 77-119 (l94l). 

Composition. Genera 1 

'The poison elaborated by yeast. A. Fernbaoh. Compt. rend. 149, 

437-9 (1909) 

7east poison' in yeast-s. Fi Hayduck. Wochschr Brau. 26, 177-9, 

189-90 (1909). 

Existence of a specific methyl glucase in beer yeast. M. Bresson. 
Compt. rend. 151, 485-7 (1910). 

The chemical compositior tJ of yeasts with relation.to the ir behavior 
in fermentation. F. Schonfeld. Wochschr. Brau. 29, 39.3-6 C1912). 


- 64 - 



245-7 (191.4). 

Change in the alcohol and aldehyde content of yeast upon standing 
and during autolysis. C. Neuberg and E.'Schwenk. Biochem. Z. n, 
126-32 C1915). 

Nature and significance of volutin in yeast cells. M. A. van 
Eerwerden, Proc. Acad. Sci. Amsterdam 20, 70-87 (1917;. 

Lactase content, and fermentative power of lactose-fermenting yeasts. 
Ho Willstatter and G 0 Oppenheimer. Z« physiol. Chem. 118, 168-88 
(1922). 

Moisture content of yeast cell. N. C. Beetlestone. J. Inst. Brew¬ 
ing .30,. 987-92 (1924). 

Fhospholipin in yeast. W. C. Austin. J. Biol. Chem. 59, lii (1924) 

Adenosin hexoside from-yeast. P. A. Levene. J. Biol. Chem. 59, 
465-72 (1924). 

A new sulfur-containing constituent of yeast. U. Suzuki, S. Odaloe 
and T. iuori. Biochem. Z. 154, 278-89 (1924-). 

The presence of argon in living cells. Ai\ Pictet, W. Scherrer and | 
L. Heifer. Helv. Chim. Acta. 8, 537-45 (l925). 

Presence of argon in living cells. A.'Pictet, W. Scherrer and L. 
Heifer. Compt. rend. 181, 236-8 (l925). 

i 

Chromolytic study of yeasts. I. The chemical composition of yeasti 
K. Watanabe. Japan J. Dermatol. Urol. 27, 373-85 (l927); Chem. 
Abstr. 22, 2765 (1928). 

The occurrence of phytase in same yeasts and Aspergillus oryzae c 
C. Shimoda. Centr. Bakt. Parasitenk., Abt. II, 71, 232-47 (1927). 

Zinc and normal nutrition. R. B. Hubbell and L. B. Mendel. J. 


Biol. Chem. 75, 567-86 (l927). 


Liberation from yeast of substances giving the nitroprusside reacti: 
Y. Pourbaix and E. L. Kennoway. Biochem. J. 22, 1112-27 (1928). 










- 65 - 


The water content of yeast cells. F. E. Day. Brewers J«, London, 

64, 99-100 (l;928). 

Hydrostatic pressure and the yeast cell. N. C. Beetlestone. Brewers 
J., London, 64, 139 (1928). 

The ectoplasm of yeast cells. The chemical constitution of the cell 
membranes and of substance. J. Schumacher. Bentr. Bakt. Parasitenk., 
Abt. I, Orig. ,108, 193-207 (1928). 

The zinc content of food vegetables. 0. Bertrand and B. Benzon. 

Compt. rend. 187, 1098-1101; Compt. rend. acad. agr. France 14, 

1303-7 (1928). 

Female hormone in yeast. E. Glimm and F. Wadehn. Biochem. Z. 

197, 442-4 (l928). 

Interstitial liquid and (yeast) cell moisture. N. C, Beetlestone. 

J. Inst. Brewing 35, 260-3 (l929). 

The chromolvtic study of yeast. V. The inorganic constituents of 
yeast. K. Watanabe. Japan J. Dermatol. Urol. 28, 2 pp. ; Chem. 

Abstr. 24, 5336 (l93o). 

Report of the Research Laboratory for the Yeast Industry in the 
Fermentation Institute. G. Staiger and M .Glaubitz. Brcnneroi Ztg. 
45, 220,223; 46, 95, 202 (1930); Chem. Abstr. 24, 2541-2 V1930J. 

Hydrogen ion concentration of the interior of the cell of f^sarium 
lini B. and of yeast. VII. Mechanism of enzyme action.. S. 
Mahdinasson. Biochem. Z. 226, 203-8 (l930). 

-Phosphatide (lecithin) content of compressed yeast. ^Drews 
Brennerei Ztg. 47, 210 (1930); Chem. Abstr. 25, 2805 (1931J. 

An easily cleavable phosphoric acid compound in yeast. H. v* Euler 
and R. Hilsson. Z. physiol. Chem. 195, 273-6 (1931J. 

Depressor substances of yeast. U. S. v. Euler. Arch, exptl. Path. 
Pharmakol. 167, 171-6 (l932). 

The droplets of sulfur in yeast' cells. G. A. Nadson and N. A. 
Krasilnikov. Compt. rend. acad. sci. U.R.S.S. A1932, 248^50 
(1932)( 250 in German). 

The cheirtical composition of certain foods. J. S. Hepburn and others. 
Am. J. Pharm. 105, 547-9 (l933). 



- 66 - 


The complementary factors', in yooSst. A. Janko and A. Szilvmyi. 
Braucr-Hopfen-Ztg. Gambrinus 60, 19-26 V1933J. 


Musolo adenylic acid from yeast and yeast adenylic acid from 
pancreas. The nomenclature of adenylic a'cids. F. Lindner. 

Z. physiol. Chem. 218, 12-16 (l933). 

Distribution of bound and free flavin in plants. H. v. Euler, E. 
Adler and A. Schlotze. Z. physiol. Chem. 226, 87-94 U934). 

Carbon content of dry substance of yeast.. V. Koudelka. Arhiv 
Horn. Farm., Warsaw, 8, -29-34 (35 in-Gorman)(1934). 

Tho radium content of plants and waters. B. K. Brunovskii and 
K. G. Kunashova, Trav, lab. biogeochim. acad. sci. U.S.S.R. 3, 

31-41 (1935)(in Gorman). 

Changes in tho flavin content of yeast. L. B. Pott. Arkiv Kemi 
Mineral. Geol. 11B, No. 53, 6 po. (1935). 

A yellow, sulfur-containing pigment from yoast. R. Kuhn, T. Wagncr- 
Jauregg, F, W. van Klaveren and H. Vetter. Z. physiol. Chem. 234, 
196-200 (1935). 

Factor Lg, a secondary dietary factor for lactation. W. Nakahara, 

F„ Inukai, and S. Ugami. Proc. Imp. Acad., Tokyo, 12, 289-91 (1936) 

■ • ■ . ^ 

The occurrence of chitin in microorganisms • M, Schnidt. Arch. 
Mikrobiol. 7, 241-60 (1936). 

Constitution of the ccrebrinc of beer yeast. E. Ruppol. Bull. soc. 
ohiia. biol. 19, 1165-72 (1937). 

A dinuclootide pyrophosphoric.aaid of yeast. W. ICiessling and 0. 
Mo'yorhof. Ifa t urwi s s ens c ha ft on 26, 13-14 (1938). 

Variations in growth and chemical constitution of yeast grown in 
different media. W. M. Clark. J. Bact. 35, 68-9 (l938). 

Biochemistry of Torula utilis III. Comparative studies on the phos¬ 
phorus content of JP. utilis and beer yeast. F. Just and H. Fink. 
Biochem. Z. 303, 1-9 (l939); IV. Total sulfur, glutathione end 
cystine contents of different yeasts. Ibid.234-41; VI. Calculated 
ahd experimentally determined quantities of fermentation and propa¬ 
gation substance remaining between the cells of pressed yoast. F. 
Just. Ibid. 306, 33-62 (1940). 







-67 


Isolation of cyclic peptides from yeast. N. Sadikova; Compt♦ rend, 
acad. sci. U.R.S.S, (n.s.) 25/598-600 (1939). 

Yeast mannan. R. Garzuly-Janke. J. prakt. Chom. (n.s.) 156, 

45-54 (l940). 

Enanthic ether from yeast residues. 0. G. Morgonshtern. Vinodolie 
. 'Yinogradars*tvo SSSR 1940, No. 6, 10-11; Chom. Abstr. 37, 3876 
(1943). 

A substance in yeast which reduced Tillmann’s indicator. J. Tikka 
and E. K. Heino. Suomen Kemistilehti 14B,1 (1941 )(in Gorman) 

A previously undiscovered radioactive constituent of yeast. J. 
Hoffmann. Bioohcm. Z. 311, 311-16 (l942). 

The lead content of yeast. P. W. Ddnckwortt. Z. Untersuch. 

Lobonsm. 84, 416-18 (l942). 

Copper and iron in worts, yeast and beer. P. P. Gray and I. Stone. 
Wallcrstein Labs. Commun. 5, 193-9 (l942); Am. Soc. Brewing Chemists 
Proc. 5, 67-75 (l942). 

The practical utilization of ycasij. I. Notes on the composition of 
yeast. 0 C v. Soden. Z. Volksernahr. 17, 267-70 (1942); Cheni. Abstr. 
38, 2685 11944,) 

Uranium taken up in.the human body by food and drink. J. Hoffmann. 
Chem. Ztg. 67, '49-52 (1943). 


C o pf o p or pjay r i n 

Natural porphyrins. XII. Etioporphyrin from uro'porphyrin. 

H. Fischer and J. Hilgor. Z. physiol. Chem.. 140, 22.3-43 Al924). 

Coproporphyrin synthesis by yeast and factors which influence it. 

I. H. Fischer and H. Fink. Z, physiol, Chem. 140, 57-68 (1924). 

The natural porphyrins. X. Blood pigment in yeast, demonstration 
of porphyrin in .plants. H. Fischer .and. U. Hilgor. Z. physiol. Chem. 
138, 2 88-306 (l924). 

Coproporphyrin synthesis by yeast and factors which influence it. 

II. Analysis of crystallized coproporphyrin copper from fresh yeast 
and the increase of porphyrin by additions* H. Fischer and H. Fink. 
Z. physiol* Chem. 144, 101-22 (1925). 



- 68 - 


Coproporphyr in synthesis by yeast and factors which influence it. 

III. Coproporphyrin ester from pure cultures of Saooharomyces 
anamensis«. H. Fischer and H. Fink. Z. physiol. Chem. 150, 24 3-60 
T1925J. 

Coproporphyrin synthesis by yeast and factors which influence it. 

IV. H. Fischer and H. Hilmer. Z. physiol. Chem. 153, 167-214 (1926). 

Correction of the paper by H. Fischer and H. Hilmer. M C 0 proporphvrin^ 
synthesis by yeast and factors which influence it," and the " omment, 
by H. Fischer. 0. Schumm. Z. physiol. Chem. 156, 159-60 (1926). 

Enzymes, co-enzymes and biocatalysts in yeasts rich in coproporphyrin. 
1. The zymase and oxido-reductase system. H. y. Euler, H. Fink 
and R. Nilsson. Z. physiol. Chem. 158, 302-22 (l926). 

The porphyrin from yeast. III. 0. Scht$nm. Z. physiol. Chem. 159 
192-3 (1926). 

The porphyratin from yeast and plant seeds. 0. Schumm. Z. nhysiol. 
Chem. 154, 171-97 (l926). 

Enzymes, coenzymes and biocatalysts in yeasts rich in copropor¬ 
phyrin. II. H. v. Euler and H. Fink. Z. physiol. Chem. 162, 272-303 
(1927). ^ 

The iron porphyratin from oats and yeast. IV. The transformation of 
hema to porphyrin into hemateric acid and the reversible side chain 
reaction of hematin. 2. 0 C Schramm with E. Mertens. Z. physiol. Chem. 
170, 1-12 (1927). 

Synthesis of co pro porphyrin by dried yeast. H. Fink and K. Weber. 
Wochschr. Brau. 45, 478-80 (l928). . 

The porphyrin and blood pigment of the yeast cell. R. M. Mayer. 

Z. phvsiol. Chem. 177; 47-67 (1928). f 

The natural porphyrins. XXII. Preparation of hemin from yeast. 

H. Fischer and Schwerdtel. Z. physiol*. Chem. 175, 248-60 (1928). 

Coproporphvrin synthesis by yeast and factors which influence it. 

VI. Cell-free increase in coproporphyrin. R. M. Mayer.. Z. physiol. 
Chem. 179, 99-116 (1928). ,* 

Coproporphvrin of yeast. H. Fink. . Biochem. Z. 211, 65-130 (1929). 

The isoelectric point of coproporphyrin and its physiological 
significance. H. Fink. Naturwissenschaften 17, 388-9 (l929). 



- 69 - 


Porphyrins in biology and pathology. V. Formation-of porphyrins 
by yeast poisoned with sulfonal. J. Thomas. Bull. soc. chim biol. 

21, 1033-8 (1939). 

The formation of porphyrins by yeast cells and by enzymes extracted 
from yeast. J. Thomas and E. J. Bigwood. Intern. Congr. Microbiol. 
Rept. Proc. (N. Y. 1939) 3, 249 (1940). 

Formation of porphyrin by autolyzing yeast and by veast press -juice. 

C. Rimington. Nature 151, 393 (1943). 

Cozymase 

The thermostability of coenzyme of yeast and its differentiation from 
vitamin E. T. Thelin. Z. physiol. Chem. 115, 235-56 (l92l).. 

Fermentation coenzyme (cozymase) of yeast. I. H. v. Euler and K. 
Myrback. Z. phvsiol. Chem. 131, 179-203 (1923); II, Ibid, 133, 260-78 
(1924); III. Ibid. 136, 107-29 (1924); IV. Ibid. 138, 1-10 (1924); 

V. The function of cozymase in fermentation. Ibid. 139, 15-23 (l924); 

VI. Further attempts at isolation. Ibid. 281-306. 

Apozymase and cozymase; Phosphorylation. C. Neuberg and A. 

Gottschalk. Biochem. Z. 161, 244-56 (1925). . .. 

Cozymase. VII. H, v. Euler and R. Nilsson. Z. physiol. Chem. 148, 
23-40 (1925). 

Cozymase in strongly respirant plant organisms. H. v. Euler and E. 
Nordenfelt. Arkiv Kemi Mineral. Geol. 9, No. 35, 1-6 (1926). 

Cozymase and coreductase. H. v. Euler and R. Nilsson. Z. physiol. 

Chem. 160, 234-41 (1926). 

Purification studies on the cozymase of yeast. R, Nilsson, Arkiv 
Kemi Mineral. Geol. 9, No. 31, 1-22 (1926). 

The points of attack of cozymase in the fermentation of glucose and 
hexosediphosphoric acid. A. Gottsohalk. Z. physiol. Chem. 170, 

264-73 (1927). 

The first stage of biological sugar decomposition. H. v. Euler 
K. Myrback and R. Nilsson. Ann. acad. sci. Fonnicae A29, 13 pp. (1927). 

Cozymase. X. H.,v. Euler, R. Nilsson and B. Jansson. Z. physiol. 

Chem. 163, 202-18 (1927). 


Cozymase. A study of purification methods. A. L. Raymond and H. M. 
w inegarden. J. Biol. Chem. 74, 175-88 (1927). 



-70- 


The specific activators of fermentation enzymase. I. H. v. Euler 
and R.. Nilsson, Z. physiol. Chem. 162, 264-71 vl927). 

Cozymaso and the activation of fresh yeast fermentation by yeast 
extract. K. Myrback and H. v. Euler. Z. physiol, Chem. 176, 258-68 

(1928). ' 

Methylglyoxalase and cozymase, A. Gottschalk. Z. physiol. Chem. 

176, 314-6 (1926). 

' 

Comparative investigations on the cozymase requirements of yeast 
in the fermentation of hexosemonophosporic acid and hexosediphos- 
phoric acid. A. Gottschalk. Z. physiol. Chem. 173, 184-7 (1928). 

Cozymaso and its determination. K, Myrback. Z. physiol* Chem* 177, 
158-69 (1928). 

Cozymase in yeast* K. Myrback. Svensk Kem. Tid, 42, 3-8 (1929). 

Studies on the action of coenzyme. I. Inhibition of glucolysis and 
the splitting of- ammonia. H. K. Barrenscheen and IT. Filz• 

Bioohom. Z. 240, 409-22 (l93l). 

Transformation of acetaldehyde-by yeast. M. Cozymaso action.. F. 
Zuckerkandl and L. Messiner-Klebormass. Biochem. Z. 255, 330-43 
(1932), 

Further investigations on yeast cozymase. K, Myrback, H. v. Euler 
and H. Hellstrom. Z. physiol. Chem. 212, 7-25 (1932J. 

Yeast cozymase. Supplement. K, Myrback, H. v. Euler and H. 

Hellstrom. Z. physiol. Chem. 214, 184 (-1933). 

Further experiments on the cozymase of yeast. K. Myrback. Z. physio' 
Chem. 219, 173-6 (l933). 

Activation of yoast alcohol dehydrogenase bv coenzyme. J. Lehmann. 
Biochem. Z. 272, 95-103 (1934); ' 

Cozymase. II. Isolation. K. Myrback and H. Larsson. Z. physiol; 

Chem. 225, 131-40 (l934). 

The relationship of cozymase and an inhibitory substance in yoast 
cells. H. v. Euler and E, Adler. Arkiv Komi Mineral* Geol. 

12B, N 0 . 5 , 6 pp. (1935)./ ‘ , v . i 




71 - 


Balance between cozymase and dihydrocozymase• E. Adler and F. 

Calvet. Arkiv Kemi mineral. Geol. 12B, No* 32, 7 pp* (1936). 

A by-product in the preparation of cozymase .from yeast. F. Schlenk 
and W. Glenn. Svensk Kem. Tid. 49, 181-4^(1937). 

Inactivation and reactivation of the cozymase in dry and live yeast. 

A. Lennerstrand. Naturwissenschaften 26, 818-19 (1938). 

Cozymase and nicotinic acid amide content of the animal body and 

of yeast. H. v. Euler, H. Heiwinkel, F. Schlenk, and B. Hogberg. 

Z. physiol* Chem* 256, 208-28 (1938). 

Coenzyme factor of yeast. D. E» Green and J; G. Dowan. Biochem. 

J. 32, 1200-3 (1938).- 

The preparation of coenzyme I from yeast. S. Williamson and D. F. 
Green. J. Biol. Chem. 135, 345-6 (l940). 

Preparation of pure cultures r 

Investigation of pure yeasts. J. Wortmann. Landw. Jahrb. 21, 901- 
936, 23, 535-621; 27, 631-714 (1892-98). . 

The culture of pure yeast and the significance of the method of 
culture upon the chemical and phvsiological constitution of the yeast. 
F.. Schoenfeld and H. Krampf. Wochschr. Brau. 28, 157-60, 174-7, 

182-4 (1911). 

The sensitiveness of various yeast types toward hops. A contribu¬ 
tion to the system of natural pure culture. W. Rommel. Wochschr. 
Brau. 29, 429-31 (1912). 

Cultivation of pure yeast on the practical scale. C. Engelhard. 

Z. ges.Bpauw. (n.s.) 37, 345-7 (-191.4). 

The manufacture of alcohol from brown sugar and a method of pre¬ 
paring the yeast. L. Buhot. Bol. ind. com. trabajo, Mexico, 4, 

141-2 (192.0). 

New methods of reproduction of pure culture compressed yeast and 
formation of new forms of yeast.V. Jonas. Chem. Obzor 4, 345-7 
(347 in English)(1929); Chem. Abstr. 24, 5107 (1930). 




Simple method for the pure culture of yeast. H. Fink end R. Kuhles. 
• Wochschr• Brau. 47, 152 (l930).^ 

The factory-scale manufacture of pyre yeast and the pure yeast cul¬ 
ture in the history of the development of brewing. E. Elion. 

Chem. Wee kb lad 29/ 470-5 (l932)(in Gorman). 

Apparatus for pure yeast culture. A. L. Nugey. Brewery Age 3, 

No. 8, 48-54 (1935) 


Use of pure yeast cultures (in brewing). J. Raux. Brasserie ot 
malterie 26, 33-8, 49-54 (1936); Chem. Abstr.‘30, 8512 (l936). 

Advise on yeast culture preparation from the institute for the 
fermentation industry for the new distillation season. F. Wondel. 

Z. Spiritusind. 64, 202 (l94l). 

Cytochrome 

Cytochrome, a respiratory pigment,• common to animals^ yeast and 
higher plants. D. Kolin. Proc. Roy. Soc. London B98, 312-39 (1925). 

Does yeast contain blood pigment? 0. Schurnm. Z. physiol. Chem. 

154, 314-7 (19,26). 

Transformation of the. blood pigment by yeast. I.H. Fischer and 
F. Lindner. Z. physiol, Chem. 153, 54-66 (1926). 

The cytochrome in yeast, cells. Preliminary paper. H. v. Euler and 
H. Fink. Z. physioL. Chenu 164,, 69-76..(1.927). 

Cytochrome in yeast cells. II. H. v. Euler, H. Fink and H. Hollstrom. 
Z. physiol. Chem. 169, 10-51 (l927).. 

Cytochrome and the catalase action of yeast. H. v. Euler and H. 
Hollstrom. Z. physiol. Chem. 190, 189-98 (l930). 

Cytochrome and yeast iron. T. B. Coolidgc. J. Biol. Chem. 98, 

755-64 (1932). 


Porphyrin compounds derived from bacteria. F. M. Stone apd C. B. 
Coulter. U. Gen, Physiol. 15, 629-39 (1932). - / 


Rod fluorescence of a preparation of oxidized 
(l 933 ) d * Ansay and J. Thomas. Cornpt. rend. 


cytochrome. 
soo. biol. 


E. J. 

112, 1584-6 


Cytochrome C. K. Zoilc and F. Rcutor. Z. phvsiol. Chem, 
101-16 (1933), 


221 







*i o JTT ' *: o c r; c r* a ivntt t;:*/. i . h ou 


• -"I • n 


» •• •• l3 - " 1 V • * li.r f IlVi’ 

-73- 


.5 ?,<?!) 831 


orfo lo noldo.? lo b^rfjan: orfT .J 
; 3 f otI .0 t fo liol o jcV« 


:odoi isbi . .a ■' . lo &3irr£rfo©M 

;b 


->• ■ 3 Ti * ’ .DfX£iQ£V» M lr VJ&Xt ' - . 

(Spectrum absorption) studios of ijho .oxidized form of ^c^s-t cytochrome. 
E. J. Bigwood, J c Ansay and J. Thomas, Ann. physiol, phisicochim. 

^? 0 }* 9, 837-42 (1933)., a r, Ip ?,a ibyrlc 

^ ^ t 8M .BclioS 

Effects of agents on the reduction of indicators and of cytochrome 
by yeast cells. L. V. Beck and J. P. Robin. J. Cellular Comp. 

Physiol. 4, 527-44 (1934). 


Cytochrome. E. Haas. Naturwissenschaften 22, 207 (l934). 


Action of aldehydehydrogenase of milk on cytochrome C isolated, from 
yeast. E. J. Bigwood, J. Thomas arid D. Wolfers. Compt. rend, soc, 
hid• 118, 1488-90 (1935). 


Inhibitory action of the lower aliphatic acids and aldehydes on 
cytochrome reduction in yeast. L. V. Beck. Biochem. J. 29, 2424-32 
, (1935). • - 

Oxygen pressure'and- cytochrome. L. Massart. Arch.. pntern.• - •_ 
pharmacodynamie 53, 562-8 (1936^. 

Absorption spectra-of reduced cytochrome from bakers 1 yeast and 
beer yeast. E. Elion. Bull. soc. chim. bid. 18, 165-72 (1936). 

The mechanism of cytochrome action. T. B. Coolidgo. J. Bid. Chom. 
.123, 451-9 (l938). “"G * : . ' 

Cytochrome spectrum of dry yeast. H. Fink and R. Lechner. Biochem. 

Z. 304, 425-35 (.1940). 

. f: - ■ . ' . . ! -:g: • ■ !’• i-' •" 

A new soluble cytochrome component from yeast, S. J..;Bach, M. Dixon 
and D. Keilin. Mature 149, 21 Cl942). 

The cytochrome C content of :; top yeast during growth. H. Borei 
and A. Sjodon. • Naturwissenschaften 31, 324-5 (1943). 

Dehydrogenase 

The reductase (dehydrogenase)of yeasts. I. H. v. Euler and R. 
Nilsson. Z. physiol. Chom. 149, 44-51 (l925); II. Ibid. 151, 155-64 
(1926); III. Ibid. 152, 264-70 (1926); IV. Attempts to isolate the 
coroductaso.. Ibid. 155, 31-41.;(19^6). V. Ibid. 162, 72-84 (1926). 

The Action of adonosinemonophosphoric acids and adenosinotriphos- 
phoric acid on dehydrogenation processes by plant and animal enzymes 
H. J. 'Deuticke. Z. physiol. Chcm. 192, 193-216 (1930). 

% ■ .. T; \ a , ■■: " 

Lactic acid: dehydrogenase of yeast. A/ Hahn, E. Fischback and H. 
Niemer. Z. : Biol. 93,-121-2 (1932). 


i 




-74- 



Mcchanism of oxidation processes. XXX 
of yeast. H. Wioland and 0. B.Claron 


. dehydrogenating enzyme system 
.Ann. 492, 183-212 (1932). 


An alcoholdchydrogenase isolated from yoast. D. Muller. Biochem. Z 
262, 239-47 (1933). 


The components of dehydrogenase systems 
alcohol and Robison ester. H. y. Sulor 
Chem. 226, 195^212 (1934)* : 


. I. Dehydrogenation of 
'and'E. Adler. Z. physiol. 


Tissue metabolism. V. The lactic dehydrogenases of yeast and heart 
rnusolo. E. Boyland and M. E. Boyland. Biochem..J. 28, lil7-21 ( 


Enzymic oxido-reduction by yoast dehydrogonaso. 
Martins, Arkiv Komi Mineral. G-ool. 11B, No. 22, 


H. v. Euler and C. 
6 pp. (1934). 


The dohydrogonasos of yoast. Robert Sonderhoff. Ergeb. Enzymforsch* 
3, 163-84 (1934). 

Alcoholdehydrogenaso from yoast. II. D. Muller. Biochem. Z. 268, 
152-7 (l934). 

Mechanism of oxidation processes. XLI. Further experiments on the 
dehydrogenation of alcohol by yoast. H. Wieland and F e Wille. 

Ann". 515, .260-72 (1935). 


Influence of the yellow respiratory enzyme on dehydrogenation of 
lactacidogon and hexosediphosphoric acid by yeast dehydrogenase. 

A. Hahn, H. Niemer and B. Freytag. Z. Biol. 96, 453-8 (1935). 

Components of the dehydrogonaso system. VI. Dehydrogenation of 
hexosos in the presence of aderlosinetriphosphoric acid.. H. v. Euler 
and E. Adler. Z. physiol. Chem. 235, 122-153, (1935); Vll Lactic acidi 
hydrogenase from yeast. El Adler and M. Michaelis. Ibid. 154-53; 

IX. The codohydrogenasos: co zymase. and "codohydrogondse H«' n H. v. 
Euler and E. Adler, Ibid. 238, 233-60 (1936)5. XII. Mechanism of tho 
dehydrogenation of alcohol and triose phosphates and of their simul¬ 
taneous oxidation and reduction. HV v . Euler, E. Adler and H. Hellstr’ 
Ibid. 241, ,239-72(1936). 

Activator of alanine dqhydrogonaso. N. B. .Das. Naturwissonsohafton 
26, 168 (1938). .• . ' 

Mechanism of the oxidation procoss. L. The method of action of tho 
dehydrogenating onzyme of yeast. H.. Wioland, 0. Probst and M. 
Crawford. Ann. 536, 51-68 (1938), 

Lactic dehydrogenase of yoast, S.J. Bach, M c Dixon and L. G. 

Zorfas. Nature 149, 48-9 (1942). 




-75- 


Use in Diet Deficiencies 

• Substance from yeast'and certain 'foodstuffs which prevents 
polyneuritis. C. Funk. Brit.'-Med. J. 1912, II, 787. 

Protective arid curative properties of certain foodstuffs against 
polyneuritis induced- in birds*by'a diet of polished rice. B* H. 
Cooper. J. Kyg. 12, 436 (l912). 

Therapeutic, action of yeast in alimentary, multiple polyneuritis 
in pigeons and guinea pigs. M. Barsickow. Biochem. Z. 48,-418-24 
■(1913). - - 

Studies on beri-beri. VII. Chemistry of the vitamin* fraction from 
yeast and rice polishings. C. Punk. J. Physiol. 46, 173-9 (1913). 

The curative action of autolvzed yeast- against avian polyneuritis. 

E. A. Cooper. ' Biochem. J-; 8, 250-2- (l9l4*)v 

The therapeutic effect of wheat germ arid of yeast'in infantile 
scurvy. A. F. Hess. Proc. Soc. Exptl* Biol. Med.13, 145-6 (1916). 

Vitamins arid nutritional diseases.' A"i Seidell. ' Pub. Health Repte. 

U. S.'Pub. Health Serv*. 31, 364-70 (l916>. 

Infantile scum. IV. The therapeutic value of yeast and wheat 
embryo. A.' F. Hess. Am. J« Diseases Children 13, 98-109 (l9l7). 

The dietary deficiency of cereal foods with reference to their con¬ 
tent in- !, ant i neurit ic vitamin . n C. Voegtlin, G. C. Lake and C. N. 
Myers. Pub. Health Repts. U. S. Pub. Health Serv, 33, 647-66 (1918). 

Treatment' of human beri-beri with autolyzed - yeast extract. N. M. 
Saleeby. Philippine J. Sci. 14, 11-2 ll91*9)-. ' 

Organic foodstuffs with a specific action. E. Abderhalden. Pfluger’s 
Arch.* ges. PhysiolV-' 178, 260-308 (l920). 

A study of the factors which interfere with the- use*of- yeast as a 
test substance for the antineuritic substance. G. de Paulo Souza 
and E. V. McCollum. Biol / ChemV 44, 113-29 (l920). 

* - ■ - ■ • 

Artificial diet with pigeons. The effect s'of a deficiency of brewers 1 
yeast. H. Simonnet. Bull. soc. sci. hyg. aliment. 9, 69-85 (1921). 

The addition of yeast to a milk diet. P. B. Hawk, -C„ A. Smith, and 
0. Bergeim. Proc. Soc. Exptl. Biol. Med. 18, 168 (l92l). 

Effect of yeast on the utilization of food by white mice. R. R. 
Renshaw. Am. Nat. 45, 73-8 (l92l). 



-76- 


The vitamins of yeast and their role in animal nutrition* C. Funk 
and H. E. Dubin. Proc. Soc. Exptl. Biol* Med. 19, 15 (1921J, 

Alcoholic extraots of brewers’ yeast in avian polyneuritis* H. 

Penau and H. Simonnet. Compt. rend, soo, biol* 85, 198-200 (1921). 

Yeast as a source of vitamin B for the growth of rats* C. Kennedy 
and L. S. Palmer, J. Biol. Chem. 54, 217-32 (1922), 

Studies in the physiology of vitamins. III. A comparison of the 
effects of feeding extracts of muscle and of yeast, respectively. 

IV. Parenteral administration of products containing vitamin B. 
Mammalian .experiments• G. R. Cowgill. Proc. Soc. Exptl. Biol. Med. 
19, 282-4 (1922). 

Organic foodstuffs with specific action. IV. Gas metabolism changes 
in pigeons fed upon polished rice with and without the addition of 
yeast to the diet. E. Abderhalden. Pfluger’s Arch* ges,* Physiol. 
187, 80-9 (1921); XV. Ibid. 195, 199-226 (1922); XVI. Comparison 
of the action of heated and unheated bran and yeast and of the 
organs of normally nourished pigeons with those of pigeons fed upon 
polished rice. Ibid. 432-59. 

4 * 

Experimental rickets in rats. V. The effect of varying the- organic 
constituents of a ricket-producing diet. A. M. Pappenheimer, G. F. 
McCann and T. F. Zucker. J. Exptl. Med* 35, 4^7-66 (1922)• 

Can yeast be used as a source of the antineuritic vitamin in infant 
feeding? A. L. Daniels. Am. J. Diseases Children 23, 41-50 (1922). 

Vitamin B and the gonads. H. Cotta. Compt f rend* soc. biol. 88, 
373-5 (1923). 

Studies on by-product yeast. J. S. Hepburn. jJ. Biol* Chem* 

55, xli-xlii (1923). 

A comparison of the values of yeast and of orange juice with those 
of marmite and of decitrated lemon juice, respectively, in the 
calcification of the skeleton. V. Korenschevsku and M» Carr. 
Biochem. J,. 18, 1319-21 (l924). 

Growth and maintenance of the rat under an artificial diet deprivod 
at the same time of factor B and carbohydrates. L. Randoin and H. 
Simonnet. Compt. rend. 179,1219-22 (1924). 

The action of vitamins A and B on unbalanced dietaries. S. Ederer. 
Biochem. Z. 158, 197-202 (l925). 



-77- 


Biochemical study of by-product yeast. J. S. Hepburn. J. Franklin 
Inst. 200, 767-70 (1925). 

Fertility of the white rat on purified rations. A. L. Daniels and 
M. K. Hutton. Froc. Soc. Exptl. Biol. Med. 23, 225-7 (l925). 

‘A study of.pellagra preventive action^of dried beans, casein, dried 
milk and brewers’ yeast, with.a consideration-of the essential 
preventive factors involved. J. Goldberger and W. F. Tanner. Pub. 
Health Repts. U. S. Pub. Health Serv. 40, 54-80 (1925). 

Yeast in the treatment of pellagra' and black tongue. J. Goldberger, 

G. A* Wheeler and W. F. Tanner. Pub. Health Repts. U. S. Pub. Health 
Serv. 40, 927-8 (1925). 

Experimental pellagra-like condition in the albino rat. J. 

Goldberger and R. D. Lillie. Pub, Health Repts. U. S. Pub. Health 
Serv. 41, 1025-9 (1926). 

Avitaminosis.. M. -Tomlta, T. Komori and Y. .Sendju. Z. physiol. 

Chem. 158, 80-9 (1926). 

Butter, fresh beef and yedst'as pellagra preventives, with consideration 
i of tho relation cf factor P-P of pellagra (and black-tongue of 
dogs) ‘to vitamin B.- J, .Goldberger, G. A. Wheeler, R. D. Lillie and 
L..M. Rogers. Pub. Health .Repts v 4J. S. Pub. Health Sorv. ‘41, 297-318 
(1926). 

Biological value of "standard" yeast extract used as a -source of 
water-soluble vitamin B, L. Randoin and R. Lecoq. ,J. pharm. chim. 

5, 147-54 (1927). 

tt 

Alimentary dystrophy* E. Abderhalden. Pfluger’s Arch. ges. Physiol. 
217, 88-104 (1927J. 

Further studies on the antirachitic activation of substances.by 
. -cathode, rays. A. Knudson. Science (n.s.) 66, 176-8 (l-927). 

The dietetically arid therapeutically.important constituents of 
killed yeast, M. Winckel. Munch, mod. Wochschr. 74, 1274-5 A1927). 

Antirachitic activity of irradiated cholesterol, ergosterol and alliod 
substances, A. F. Hess. J. Am* Mod. Assoc. 89, 337-9 ■( 192-7), 

Vitamin B requirements for successful reproduction and roaring of 
the young. H. G. Miller, Am. J. Physiol* 79, 255-9 (1927).- 


Dietary requirements for fertility and lactation. XIV. A quantit 
tive biological method for the study of vitamin B requirements for 
lactation. B. Sure. J. Biol. Chem.76, 673-83 (1928). 


Dietary requirements for fertility and lactation. KVI. Potency of 
"vitavose" versus dehydrated yeast in vitamin B. B. Sure. niv. ol 
Arkansas. Proc. Soc. Exptl. Biol. Med. 25, 6©3-5 U928J. 


Experimental black tongue and the. black-tongue. preventive yeast. J. 
Goldberger, G. A. Wheeler, R. D. Millie and,L. M. Rogers. Pub. 

Health Rpts. U.S. Pub. Health Serv. 43, 657-94 (1928), 

Evaluation of dry yeast with respect to its biological action. W.. 
Weichardt and H. Unger. Pharm. Ztg. 73, 526-7 (1928). 

Vitamin requirements of nursing'young. VII. The production of un¬ 
complicated vitamin B deficiency in the nursing young of the albino 
rat. B. Sure and M. E. Smith. J. Nutrition 1, 537-40 (1929). 

Dietary requirements for fertility and lactation. II. The role of 
vitamin B in lactation and vitamin requirements ofrursing- young. 

B. Sure. Ark. Agr. Expt. Sta. Bull. 251, 62 pp. (l930). 

Deficiencies of synthetic diets in chick nutrition. A. G. Hogan and 

C. L. Shrewsbury. J. Nutrition 3, 39-48 (1930). 

Maintenance nutrition in the .adqlt pigeon and its relation to torulin 
(vitamin B ^)« I. C.*W. Carter, H. W. Kinnersley and R. A. Peters. 
Biochem. J. 24, 1832-43 (l930).' 


The treatment of avitaminosis with dried brewers 1 yeast. M. M. 
Gorbunova* Arkh. biol. Nauk 30, 581-2 (l930)(582-3 in French). 

Urinary syndrome of metabolic disturbances caused by lack of vitamin 
B in the rat. J..Roche. Bull. soc. chim. biol. 12, 342-56 (l930). 

A quantitative comparison of the curative activity of torulin (vita¬ 
min B^) upon the adult pigeon and the adult white rat. H. W. 
Kinnersley,^R. A. Peters and V. Reader. Biochem. J. 24, 1820-3 (1930, 

Experiments on nutrition. X. Comparative vitamin B^ values of food¬ 
stuffs. Cereals 2. R. H. A.. Plimmer, W„ H. Raymond and J. Lowndes. 
Biochem. J. 26 , 691-704 (1931). 


Observations on certain factors necessary for- the normal nutrition 
of the rat. B. C. Guha. Biochem. J. 25, 960-71 (l93l). 

The fat and glycogen metabolism of resting and active rats. T. Osuka 
Z.-physiol. Chem’ 199, 81-92 (l93l). 






-79- 


Nutritivo value of milk. I. Deficiencies on an exclusive milk diet 
and how to overcome them. W. E. Kra-uss. Bull. Ohio Agr. Expt„ Sta. 
477, 3-54-- (1931)* 

Additional factors in the treatment of late rickets and osteomalacia. 
D. C. Wilson. Lancet 222, I, 1142-3 (1932). 

Addition of raw beef or meat scrap to a wheat-milk diet. W. C. 
Russel. J. Nutrition 5, 347-57 (l932). 

Vitamin content of various materials compared by their power to 
promote growth and to cure dermatitis respectively. M. H. Roscoc. 
liochem. J. 27, 1537-9 (l933). 

Pellagra-preventive of autoclaved dried yeast, canned flaked haddock 
and canned green peas. G. A. Wheeler. Pub. Health Roots. U. S. 

' PubHealth Serv. 48, 67-77 (1933). 

Effect of fatty acids on nutrition. II, Experiments with diets 
composed of rice, oil-and lipoid containing linoleio or linolenic 
acid. U. Tange. Sci. Pap. Inst. Phys. Chem. Res., Tokyo, 22, 1-14 
(1933). 

The pharmacological action of some constituents of yeast and of ory- 
zenin. C. Hasegawa. Japan J. Med. Sci,, IV, Pharmacol., 8, 

8 * - 12* (1934)(in German). 

A study of the therapeutic value of yeast. F. A. Brown, M. B. 
Campbell, N. B, Stoner and I. G. Macy. J. Am, Dietetic Assoc, 10, 
29-39- (1934). A- .. . • 7- 

The effect of the administration of yeast upon A-hypervitaminosis 
in rats. A. Kanter. Klin. Wochschr. 13, 1157 (l934). 

Studies'of vitamins B and G in growth and lactation in the rat. (a) 
The effects of extracts of vitamin B and G. (b) The distribution 
of vitamin G; J. ,F. Feaster. Iowa State. Coll. J. Sci. 9, 147-9 
(1934). 

Pharmacological act ion.of vitamin B, vitamin B prepatation and its 
constituents, especially adenylthiomethylpentose• C. Hasegawa. 
Fukuoka-Ikwadaigaku Zasshi. 28/- 2892-949 (1935), 

Differential antirachitic activity of vitamin D milks. R. W. Haman 
and H. Steenbock, J. Nutrition 10, 653-64 (l935). 

Chorea minor and avitaminosis. The^/successful/ 7 * therapeutic use of 
yeast, F. Widenbauer. Klin. Wochschr. 14, 608-12 (1935). 


-80- 


Correlation between B 4 -avitaminosis 
C 0 Y. Chen and E. Ariyama. J. Agr. 


and the composition of the diet. 
Chern. See*. Japan., 11, 250-4 (1935 


Effects of yeast upon malnutrition-of rats 
ration. Preliminary Report. T. Ariyama. 
12, 1-10 (1936). 


caused by high-sucrose 
J. Agr. Chem. Soc. Japan 


Differentiation of the growth-promoting-factors in yeast which are 
related to rat pellagra. F. J. Sorter. Arch, rieerland. physiol. 21 
538-53 (1936). 


Cataract- and dermatitis- producing nutritional factors. A. F. 
Morgan and B. B. Cook. Proc. Soc. Exptl. Biol. Med. 34, 281-o (1936 

The treatment of stomatitis caused by diet deficiency. W. R. 

Aykroyd and B. G. Krishman. Indian J. Med. Res. 25, 643-6 \1938;. 


Vitamins in relation to the prevention and treatment of pellagra. 

W. H. Sebrell. J. Am. Med. Assoc. 110, 1665-72 (1938). 

Effect of yeast and nicotinic acid on porphyrinuria• T. D. Spies. 

E. S. Gross and Y. Saski. Proc. Soc. Sxptl. Biol. Med. 38, 178-81 i 
(1938). 

Prophylaxis and therapy of vitamin B hypovitaminosis with concentrat i 
yeast (Philocytin). F. Diehl. Munch* med. Vvochschr. 86 , 1301-5 (l93)f 

Comparison of the vitamin activity of Bacter i um bifidus , dried yeast 
Bacillus coli. E. R. Reichelt. Monatsschr. Kinderheilk. 77, 

327-34 (1939)'. 


Changes of the fur of rats produced by lack of certain factors of 
the vitamin B complex. II. G. Lunde and H. Kringstad. Z. physiol. 
Chem. 257, 201-6 (1939). 


Growth-promoting substances of yeast. A. Koch. 
28, 24-7 (1940). 


Naturwissenschafter 


The effectiveness of a yeast-peanut butter mixture in vitamin B com* 
plex deficiencies. A progress report. T. D. Spies, H. M. Grant anc 
J. M. Grant. Southern Med. J. 34, 159-61 (l94l). 


The relation between dietary deficiency and the occurrence of papiHr 
atrophy of the tongue and oral leucoplakia. J, C. Abels, P. E. 
Rekers, H, Martin and C. F. Rhoads. Cancer Res. 2, 381-93 (1942). 






**81 • 


Vitamin M. .Its relationship to a certain-syndrome of diarrhea. 

R. F. Villada. Frensa med. mex. 7, 125-6 (l942); Chem. Abstr. 37, 

917 (1943).: 

The antirachitic action of irradiated dried beer yeast. A. Scheunert, 
G-. Krockert: and R. :Specht. , Vitamine Hormone.3, 37-49 (1942); Chem. 
Abstr. 37, 6014 (1943). 

' * 

Dietary disturbance of metabolism and its prevention with cystine. 

A. Hock and H. Fink. Z. physiol. Chem. 278, 136-42 (l943). 

Dr ying and Dried 

Protective action of sugar in the drying of yeast. F. Hayduck and 

D. Bulle. Wochschr. Brau. 29, 489-94 (l912). 

Dried yeast. H. Zellner and H. Wolff. Pharm. Ztg. 58, 1046-7 (1913), 

Mediqinal dry yeas.t.s and their self-fermentation. - A. Stephan. 

Pharm. Post 46, 849-50 (l913). 

Synthesizing action of an enzyme contained in air dried bottom yeast, 

E, Bourquelot, H. Herissey and M. Bridel. Compt. rend. soc. biol. 73, 
641-3 (1912)5 Compt. rend. 156, 168-70 (1913). 

Drying of waste yeast after mixing with moisture-absorbing substances. 
T. Methner. Chem. Ztg. 40, 572 (1916;'. 

Utilization of yeast. K. Schweizer. Schweiz. Chem. Ztg. 1919, 

33-6, 69-72 (.1919); Chem. -Abstr. 13, 2957 ^1919). 

Debittered dried yeast. L. J. Rnley, Chem. Age, London, 2, 497 (1920 

Dried yeast. J. Pritzker. - Schweiz. Chem. Ztg. 1921, 578-81 (1921); 
Chem. Abstr. 16, 1282 (1922). 

Dried yeasts. H. v. Euler and K. Myrback-. .Z. physiol. Chem, 

117,. 28-40 (l92l). 

Preparation o.f. pure dry pitching yeast;. J. Raux and E. Bloch. 

Brewers’ J., London, 59, 40-1 (1923); Chem, Abstr. 17, 2934 (l923). 

it 

The spontaneous fermentation of dry .yeast. K.- Myrback. Chem. Zelle 
Gewebe 12, 61-4 (1924). 

Dried yeast. II. E. v. Euler and G. Westling, a Z. physiol. Chem. 

140, 164-76 (1924). 

Dried yeast. H. Sobotka, Z. physiol. Chem.; 134, 1-21 (l924). 




- 82 - 


Dried yeast. H. Sobotke. Z. physiol. Chea. 145, 91-4 tl925J. 

Dry yeast and yeast ektr.et for «d phar«»oeutio«l purpose 

w/Schoenniger . Pharm. Ztg. 70, 596-7 ( 

Dry yeast. H. Ulex. Chem. Ztg. 50, 475-6 U926). 

The biological utilisation of purified dry yeast P^ation. 
Sohittenhelm, tiiassatsch and Warnat. Biochem. Z. 180, 45 
(1927). 


Activation of the antirachitic factors in dry yeast. W. Kirsch 
Biochem . Z. 196, 294-300 (l928J. 


Some constituents of dried yeast 
tion in human nutrition. S. 0. 
II, 668-73. (1928). 


and yeast extracts: Their applica- 
Willimott and F. Wokes. Lancet 215, 


Dried yeast. K. Mvrback and H. v. Euler. Z. physiol. Chem. 183 
226-36* (1929). 


The salt effect on the induction period 
yeast. H. Katagiri and G. Yamagishi* 


in the fermentation by driec 
Biochem. J. 23, 654-62 (1929, 


The use of culture media made from commercial dried yeast as a 
routine substitute for meat' infusion peptone media. J. M. Neill, 

J. Y. Sugg, L. V. Richardson and W. L. Fleming. J. Bact. 17, 329-3, 

(1929). 


Fermentation and growth in dried yeast cells. HI. 0. Barthel, 
H. v. Euler and R. Nilsson. Z. physiol. Chem. 198, 251-9 1931J 


Brief contributions. IV. Stability of glucolase. C. Neuberg and 
M. Kobel • Biochem. Z. 238, 250-1 il93.l). 

Effect of heat on vitamin G potency .of desiccated yeast. F* C. Bin 
and D. G. Romp, Proc. Soc, Exptl. Biol. Med.. 31, 624-6 (l934^. 


Pectin for manufacturing dried yeast. J. E. Brauer-Tuchorze. 
Brennerei Ztg. 51, 15 (l934); Chem. Abstr. 28, 5922 (l934). 


Examination and evaluation of viable dry yeast. H. Damm. Apoth. 
• Ztg. 51, 907-10 ([1936). 

Living dry. yeast from bottom-fermentation beer yeast. R. Koch. 
Wo.chschr-. .Brau. 54, 329-32 (l937). 

Dry yeast. V. Elscbansky. Petit J. brasseur 47,' 481-2 (l939); 
Chem. Abstr. 35, 4911 (l94l). 


i 


- 83 - 


Properties of. dried yeasts for, medicinal and alimentary purposes 1 
catalase content of yeast. M.~'Lindeffinn. " *WochschF. Brau. 57, 161-4 
11940). ' " •• •• • 

Drying of food yeast. A. S. Yakovenko. Lesokhim. Prom. 3, No. 7, 
14-17 (1940); Chem. 'Abstr. 37, 3876 (l943). 

Proteolytic decomposition during drying* of yeast. A„ S. Nechaeva. 
Biokhimiya. 5, 48-54 (54 in German) (1940). 

Changes in the amino acid content of yeast during drying. A. A. 
Stafichuk. Lesokhim. Prom. 3, No. 7, 11-14 (1940); Chem. Abstr. 37, 
1736 (l943)o 

Do losses of dry matter occur during the'drying of yeast? H. Fink. 

R. Lechner and M. Ross. Wochschr. Brau. 57, 249-50 (l940). 

■ " * < 

^/Seport otj molasses laboratory. A. R. Lamb. Printed Repts. Hawaiian 
Sugar Planters* Assob., : Rept. Expt. Sta.,60/ 123-5 (l94l). 

Phosphate elimination and permeability of dried bakers’ yeast. K. 
Brandt. Biochem. Z. 312, 89-99 (l942). 

Drum-drying brewers’ yeast. R. V. Siebel, P. J. F. Weber and E, 
Singruen. Modern Brewery Age•27, No. 2, 74-9 (l942). 

Spray-drying brewers’ yeast. R. V. Siebel, P. 1* F. Weber and E. 
Singruen. Modern Brewery Age 27, No. 1, 49-51 (l942). 

Purification of effl uents_ 

The biological disposal of waste yeast. W. I. Dibdin. Sanit. Roc. 

46, 601 (1910). 

The treatment of waste waters from compressed yeast factories. 

P. Sander. Kleine Mitt. Ver. Wasser-, Boden-Lufthyg. 9, 56 (1933). 

Purification of effluent from 'pressed ye^st manufacture. W. Kiby. 
Chem. Ztg. 58/ 600-3 (l934). 

The purification of distillery wastes. ' H. Furkert. Vou Wasser 11, 
167-74 (1936). 

Purification of waste water from yeast factories.. K. E.' Jensen. 

Trans. 1st Intern. Chem. Eng. Congr. W r orld Power Conf. 3, 253-268 
(1936); Chem. Abstr. 31, 4030 (l937). 



- 84 - 


Effluents from the fermentation industry, their ^araoters, purifies 

Wochschr. Brau. 53, 284-6 


tion and utilization# M# Strell 


The tank filter for ^.purification of sewage and trade wastes. 

H. Baoh. Water Works Sewerage 84, 389-93, 4.6-9 Kl93i). 


The effects of industrial wastes on sewage treatment. A. L. Pales. 
Sewage Works J. 9, 985-97 (1937). 

Agricultural utilization of waste water from the com pressed-yeast 
industry. F. K. Beinert. Kulturtochniker 43, 35-62 (19.0); 

Chem. Abstr. 35, 5248 (l94l). 


The biological purification of waste waters from yeast plant and 
distilleries. R. de Rycke, G. Batta and L. Bourge. Ann. zymol. 
6 , 369-80 (1940). 

• Value of sugar-industry waste water for fodder yeast P re P ar ® t ^°” 

I. K. Schneider. Z. Spiritusind. 63, 129 (l940); II. H. in 

J. Schlie. Ibid. 129; III. H. Claassen. Ibid. 209; IV. G. Schli 

Ibid. 209. 


(3 


Value of sugar industry waste waters for fodder yeast preparation. 
H. Claassen. Z. Spiritusind., 63, 83-4 (1940). 

Constructing a treatment plant for industrial waste. J. W. Greenle 
Civil Eng. 11, 483-6 (l94l). 


Some views and experiences on the treatment of trade wastes. 

M. E. D. Windridge. Surveyor 99, 297-9 (1941). 

Industry abates stream pollution. I. H. H. Black and C. W. Klassei 
Sewage Works Eng. 12, 74-9 (l94l). 


Enzymes, General 

Studies on enzyme action# IX# The enzymes of yeast; amygdalase. 

R. J. Caldwell. Proc. Roy. Soc. London B79, 350-9 (1907). 

The nucleic ferments of yeast. M. N. Straughn and W. Jones. J# B 
Chem. 6, 245-55 (1909). 

'The action of enzymes in the "press fluid" of yeast*.. S* Buchner a, 
H l . Haehn. Biochem. Z. 19, 191-218 (1909). 


The behavior of yeast enzymes, free and combined with protoplasm. 
H. v„ Euler and S. Kullberg. Z. physiol. Chem, 73, 85-100 (1911). 


A new glucolytic ferment in yeast. V. Birckner. J. Am. Chem. Soc, 
34, 1213-29 (1912). 








-85- 


Comparative hydrolysis of saccharose by different acids in the 
presence of yeast sucrase. G. Bertrand and M. Rosenblatt* Bull* 
soo. chim. ( 4 ) 11,,. 176-86 (1912). 

Chemical composition and formation of enzymes. .VII. Development 
of some yeasts in various nutritive solutions. H. v. Euler and 
B. Palm* Z. physiol. Chem. 81, 59-70 (1912). 

On the oxidations and cleavages of glucose. Yeast glucase, a new 
glucolytic ferment* V. Birckner. Univ. Calif. Publ. Physiol. 4, 

No. 16, 115-83 (1912). 

What change does diastase undergo with acidification of the sediments 
and during the fermentation of the mash in distilleries and yeast 
factories? H. Lange. Brennerei Ztg. 1912, 6207-1-8 (l912); Chem. 
Abstr. 7, 2085 (l913). 

The.harmful action.of enzymes;.experiments with yeast. T. Bokorny. 
Allg. Brauer-Hopfenztg. 53, 2571-2 (l913); Chem.'Abstr. 13, 

1326 (1919). 

Formation of enzymes. H. Zikes. Allg, Z. Bierbrau i\felzfabr. 41, 

39 (1913); Chem. Abstr.- 7,•2233 (l913-). . . 

Yeast reductase. S. Lvov. Biochem. Z. 66, 440-66 (-1914)‘. 

Enzymes of washed zymin and dried yeast (Lebedev) III. Peroxidase, 
catalase; invertase and maltase. A„ Harden*:and S. S. Zilva. 

Biochem. J. 8, 217-26 (l914); II. Reductase. A. Harden and R. V. 
Norris. Ibid. 100-6. 

Enzymic formation of polysaccharides by yeast preparations. A. 

Harden and W. J. Young. Biochem. J. 7, 630-6 (1914). 

Thermo-regeneration of diastases of yeast. G. Bertrand and M. 
Rosenblatt. Bull. soc. chim. 15, 762-5 (l914). 

Reducing enzymes of dried yeast (Lebedev) and of rabbit muscle. A. 
Harden and R. V. Norris. Biochem. J. 9, 330-6 (1915). 

Influence of killed.yeast on digestive enzymes. M. Winckel. 

Mu'nch. med. Wochschr. 62, 1007-8 (1915). 

Influence of sodium hydroxide on the synthesizing and hydrolytic 
properties of °\ glucosidase (air-dried glucosidase obtained from 
"bottom" yeast). E. Bourquelot and A. Aubry. Compt. rend* 161, 184-6 
(1915). 

Stability of some yeast enzymes. A. Bau. Wochschr. Brau. 32, 141-3, 
151-4, 159-62 (1915). 


- 86 - 


Observations upon the coenzyme of the yeast# S. Hagman. Biochem. 

Z. 69, 403-15 t1915). 

Emulsin and myrosin in the compressed yeast from the Munich.brewery, 
partly also in bakers 1 yeast. (Getreidepresshefe). Th. Bokorny. 
Biochem. Z. 75, 376-416 (1916). 

Chemical composition and formation of enzymes. XII. H, v. Euler 
and E 0 Lowenhamm, Z. physiol. Chem. 97, 279-90 (1916). 

Lebedev*s yeast maceration juice. M. W# Beyerinck and J. J. van 
Hest. Folia microbiol# 4, 107-18 (1916). ... . , 

Occurrence of emulsin-like enzymes, separable from yeast cells in 
bottom yeast; also, the absence of myrosin in Berlin top and bottom 
yeast. C. Neuberg and E. Farber. Biochem, Z. 78, 264-72 (l916). 

The coagulating enzyme of the yeast cell* A. M. Nastyukov.and 

N. S. Fyatnitskii. J. Russ. Phys. Chem* Soc.,khim., 49, 183-6 (l917). 

Enzyme action. II. Adsorption of amino acids and polypeptides by 
animal charcoal. Relation of the observed appearances to the cleavage 
of polypeptides by yeast juice. E. Abderhalden and A. Fodor. 
Fermentforsch. 2, 7^-102 (1917); V. Ultra filtration experiments with 
mixtures of amino acids or polypeptides with yeast juice* Evidence 
for the colloidal condition of enzymes and extension of the adsorptior 
theory. E. Abderhalden* * Ibid. 225-50 (l918). 

Coenzyme of fermentation in the animal body. II. 0. Meyerhof. Z. 
physiol. Chem. 102, 1-32 (l918). 

Influence of certain substances extracted from yeast by alcohol on 
the activity of the yeast enzymes. E. Abderhalden and H. Schaumann. 
Fermentforsch. 2, 120-51 (l918). 

Enzymic power of yeast. Th. Bokorny. Allg. Brauer-Hopfen-Ztg. 58, 
10*93-4 (1918); Chem. Abstr. 13, 2683 (l919). 

Enzymic studies of Torula yeast. 0. Svanberg. Fermentforsch. 2, 

201 (1918). 


Chemistry of enzymes. H. v. Euler. Z. Elektrochem. 24, 173-7 
(1918). • 

Enzymic—chemica 1 studies. H, v. Jiuler and 0. Svanberg. Arkiv Kemi 
Mineral. Geol. 7, No. 11 (1918). 


- 87 - 


Yeast enzymes. Th. Bokorny. Allg. 
88^-90, 893-4.(1919); Chem. Abstr. 


Brauer-Hopfen-Ztg. 
14, 1405 (1920). 


59, 881-2, 


Chemistry of 
705-6, 713-4 


enzymes. Th. Bokorny. Allg. Brauer-Hopfen-Ztg. 
(1920); Chem, .Abstr. 15, 2644 (l92l). 


60, 


^ zy ™! ^ esearoh a nd yeast fermentation. G. Wolff. Woohschr. Brau. 
37, 27-9, 38-40, 46-8 (l920). 


Enzyme action. VIi 0 Influence of additions (toluene, chloroform, 
thymol and neutral salts) on the fermentative decomposition of 
dipeptides by means of yeast extract. *E. Abderhalden and A. Fodor. 
Fermentsforsch. 4, 191-208 (l92l). 


The dependence of the reduction processes of yeast upon fermentation 
(1925)° V# J# RUSS ° Bot * Con S r * ^ 61 ^1921); Chem. Abstr. 19, 3103 


An enzyme which brings about union into carbon chains (Carboligase). 
C. Neuberg and J. Hirsch. Biochem. Z. 115, 282-310 (l92l). 


Correction and addition, of eighth report on enzyme action. ; Isolation 
of enzymes from yeast protein. The activity of the sols as a func¬ 
tion of the colloid state. Ac Fodor. Fermentforsch. 6, 238 (1922). 

Blood saccharase and the antigenic properties of yeast saccharase. 

E. Knaff1-Lenz. Z. physiol. Chem. 120^ 110-25 ^1922). 

Studies on enzymes. II. H. v. Euler and K. Myrback.. Arkiv Kemi 
Mineral. Geol. 8, Wo. 22, 31 pp. (1922). 

The nature of the zymase-catalyzing .substance in yeast sap. H. Haehn 
and H. Schifferdecker. Biochem. Z. 138, 209-68 (l923). 

The fat-splitting enzymes of bacteria. L. Michaelis and Y. Nakahara. 
Z. Immunitatsforsch. 36, 449-62 (1923). 

The reaction of yeast enzymes to high temperatures. S. Akamatsu. 
Biochem. Z. 137, 364-71 (1923). 


The. esteri.fiqation .of phosphoric acid by veast. A. Gottschalk and 
C. Neuberg. Biochem. Z. 154, 292-4 (l924). 


Enzymic degradation and.synthesis of- carbohydrates. I. Phosphate 
exchange and glycogen cleavage in niuscle and yeast. H. v. Euler, 
K. Myrback and S. Karlsson. Z. physiol. Chem. 143, 243-64 (l925). 


- 88 - 


Dried preparations of lactic ferments and blastomyoetes. M. 

Bornand. Schweiz. Apoth. Ztg. 63, 13-5 ^1925;. 

Recent contributions to the subject .of enzymic formation and destruc¬ 
tion of carbohydrates. H. v. Euler and K. Myrback. Svensk Kern. Tid. 
173-84 (l925)(in German). 

Enzymic transformations of aldehydes. II. K. Myrback and W. Jacobi. 
Z. physiol. Chem„ 161, 245-53 (lS26). 

Specificity of the<^-glucosidase from yeast. B.Helferich, W. Klein 
and W. Schafer. Ber. 59B, 79.-86 (1926). 

The action of yeast oxidoreductase on some supposed intermediate 
products of. alcoholic fermentation and on crotonaldehyde. A. 

Lebedev. Z. physiol. Chem. 172, 50-5 (lS27). 

Studies on the enzyme action of yeast. M. Somogyi. Proc.Soc. 

Exnt1• Biol. Med. 24, 320-1 (1927) 0 

Inactivation of some yeast enzymes by zinc and cadmium salts. S. 
Kostychev and G. Medvedev. Z. physiol. Chem. 164, 77-102 (1927). 

Affinity problems. IV. H. v. Euler. Arkiv Kemi Mineral. Geol. 9, 

No. 44/l-6 (1927). 

Enzymic specificity. H. v. Euler and K. Josephson. Z. phj^siol. 
Chem. 166, 294-317 Cl927). 

Enzymic transformation of aldehydes. III. H. v. Euler and K. 
Myrback. Z. physiol. Chem. 165, 28-44 (l927). 

Borne properties of melibiase. I. R. Wcidenhagen. Z.Ver. deut. Zuckeri 
77, Tech. Tl., 696-707 (1927). 

The regeneration of sucrase from certain carriers. A. Fodor and 
C. Epstein. Z. physiol. Chem. 167, 1-16 (1927). 

Relation of oxidizing substances in bacteria and yeasts to cellular 
oxidases. W. Loele. .Virchows Arch. path.. Anat. 267, 733-45 (l928). 

Specificity of the dehydrases. The separation of the citric acid 
dehydrase from liver and.of the lactic acid dehydrase from yeast. 

F. Bernheim. Biochem. 22, 1178-92 (l928). 

The preparation of a substance which participates in the enzymic 
breakdown of glucose to lactic acid (Meyerhof's activator). E. 
Brunius and S. Proffe. Z. physiol. Chem. 178, 164-8 (1928). 





- 89 - 


Enzymes and biocatalvsts in adaptation and inheritance. I. 

Influence on yeast of preliminary treatment in iron-containing media. 
H. v. Euler .and E. Eriksson. .. Z. physiol v Qhenw 1^8, 39-51 (l928). 

Melibiase. II.'R J . Weidenhageri.' Z. Ver deut.‘ Zuckerind. 78, Tech. Tl. , 
99-110 (1928). 

Degmolytic formation of methylglyipxal through yeastenzyme. C. 

Neuberg and"ii/'Kobei. Biochem. Z'. 203, 463-8 (1928). 

Enzymic sucrose cleavage. R. Weidenhagen. Naturwissenschaften 16, 
654-5 (1928.)j Z. Ver. .deut * Zuckerind. 78, Tech.-Tl., .539-42 (l928). 

The mode of action of "enzymes or enzyme systems.. A. Eodor with 
J->» Frankenthal and S. Kuk. (Uhiv. Jerusalem.) Ferment for sch. 

10, 274-301* (1928); ; ■; - 

The mechanism of*enzyme'action. III. The relation between enzyme 
action and adsorption. - F. F. Nord and ■ J. Weichherz» Z. phvsiol. 

Chem. 183, 191-217 (1929). 

further evidence of the .‘desmo lytic production of msthylglyoxal by 
yeast. C. Neuberg and MV kobo 1.* Biochem. Z. 210, 466-88 (l929). 

Affinity problems. V-. H. v. Euler and R. Nilsson. Arkiv Kemi Mineral. 
Geol. 1QA, No. 4, 7 pp. (1929). 

The zymatic system of 'Saccharomycos johannisberg. I'.* Yamasaki. 
Biochom. Z. 228, 127-34 <.1930).' ” 

■ ' • , * 

Synthesis of a carbon chain by means of enzymes •• .II • -The study of 
carboligases. A. Stepanov and A. Kuzin. Ber. 63B, 2473-6 (1930) 

Enzymic synthosis of higher dextrins. S. Nishimura. Biochem. Z. 

225, 264-6 ^1930)-. 

The reaction of yeast enzymes 6n glyoxylic acid. A. Stepanov and A. 
Kuzin. Bor. 63B, 1147-53 (l930). . 

The multiple nature of the enzyme carrier in polypeptide hydrolysis 
by yeast maceration juice. Preparation of protein-free eluates 
which act exclusively on polypeptides. A. Fodor and L. Frankenthal. 
Biochem. Z. 229, 16-27 (l'930). ' 

The specificity and the mechanism ’of action of sugar-splitting enzymes 
R. -Weidenhagen. Fermentforsch. 11,- 154-63 (1930). ' 




- 90 - 


Specificity of hydratases. Action of peas and yeast on crotonic acid, 
k! p" Jacobsohn and F. Bclo Pereira. Compt. rend. see. Mol. 108, 
208-10 (l93l). 


Oanparativo studies on the coonzyme 
alcoholic fermentation. K. Lohmann. 


of lactic acid formation and of 
Biochem. Z. 241, 67-86 (1931) 


Multiple nature of the enzyme carrier in the polypeptide hydroly 
by veast maceration juice. II. The activation of dipeptides of 
glycocoll oluatos splitting exclusively higher polypeptides. 
Fodor and L. Frankonthal. Biochem. Z. 233, 283-95 (1931J. 


Stability ofglyoolaso. C. Neuberg'and M. Kobel. Austral. J. Exptl. 
Biol. Mod. Soi« 9, 127-133 (l932). 

The new oxidation enzyme. 0. Warburg and W. Christian. 
Naturwissensohaften 20, 980-1 (1932/* 

it now oxydation enzyme and its absorption snoctrum. 0. Warburg and 
W, Christian. Biochem. Z* 254, 438-58 \1932J. 

The alcohol oxidizing enzyme in yeast. F. Windisch. Naturwi ssenschafl 
20, 673 (1932 ) , 


The amide splitting ability of yeast. G. Gorr and J. Wagner. Biochei 
Z* 254, 1-4 U932). 

study of the enzymic transformation of synthetic methylglyoxal to 
lactic acid* K. Lohmann. Biochom. Z. 254, 332-54 (l932/. 


Yeast lipase. G* Gorbach and H. Gunter. Monatsh. 61, 47-60 (l932)* 
. s ; , 

New observations on p-glucosidase• C. Neuberg and E, Hofmann. 
Biochem. Z.• 256,. 450-61 (1932). 


The p-glucosidase of lactose yeast. E. Hofmann. Biochem. Z. 256, 
462-74 (1932). 


The do compos it icon of lactic acid by yeast enzyme* L.* Hahn, E, 
Fischbach and H* Niemor. Z. Biol. 94, 58-66 (l933). 

Lactase in bottom yeast. E. Hofmann. Biochem.* Z. 265, 209-12 (193, 

The separate enzymes in the enzymic system of lactose yeast. S. 
Grzyeki. Biochom* Z. 265, 191^4 (1933). 


The discontinuity of hydration processes. II* Enzymic.action. J. 
V, Eyre and W. h* Davis. J. Inst. Brewing 39, 103-25 (l933). 


1 



- - 91 - 


Suppcxsed direct, spectroscopic observation of the "O-transporting 
enzyme.D.; Keilin. -Nature 132; 783 ; (l933). * 

Diastas^-bu-ild.ing bacteria-'^with special reference tp-lactic acid 
bacteria) and yea^ta. 'A. Bull.* Zentr.Bakt. Parasitenk., Abt. II, 

88, 81-124 (1933 ). 

Yeast asparaginase.. IV. Grassmann and 0. i/iayr. ' Z. ohysioL. -Chem. 

214, 185-210 (l933 

The amide-splitting ability of Toru la utilis , a study of the depen¬ 
dence of the formation of plant enzymes upon the nitrogenous food. 

G. Gorr and J. Wagner. Biochem. Z. 266, 96-101 (1933.). 

The specificity of carbohydrate * splitting enzymes. H. Karlstrom. 
Teknillinen Aikakauslehti 23, 58-66 (l933); Chem. Abstr. 27, 2462 
(1933). - . . 

Newer aspects, of oxidation .and r-educti on enzyme systems. H. v. Euler. 
Ergeb. Enzymforsch. 3, 135-62 (l934). 

Decomposition of lactic acid bv yeast* enzymes. II. A. Hahn and E. 
Eischbach. Z. Biol. 95, 155-63 (l934>>. 

The<^ -glu.cosidas© of ybast.. B. Helferich, U. Lampert, and G. 
Sparmberg. Ber. 67B, 1808-11 (l934;. 

'Activation of enzymic reactions. I. H. v. Euler and T. Svenson. Arkiv 
Kemi Mineral. Geol. 11B, No. 47, 6 pp. (1934). 

Free flavin and bound flavin (flavin-enzyme) in‘animal organs and 
liquids and in yeast. H. v. Euler and E. Adler. ;.rkiv -Kemi Mineral. 
Geol. 11B, No. 28, 6 pp. (1934).A ' 

Hydrolysis of Ov .T-. and-E-glycerophosphate by fresh yeast and dissolved 
yeast enzyme. W. Schpchardt. • Biochem; Z. 278‘, 1*46-72 ^1935). 

Studies on the affinity relationship-of animal and plant dipeptidases. 
W. Grassmann, L. Klenk and T. Peters-Mayr. Biochem. Z. 280, 307-24 
(1935). 

Specific pyrophosphatase* E. Bauer. Naturwissenschaften 23, 866-7 
(1935). 

Diastatically active feasts. A. Dull. Z. Spiritusind. 58, 31 (1935) 




- 92 - 


The activity.of the dehydrases in pea seeds. A. Fodor and N. 
L ichtenstein. Fermentforsch. 14, 413-21 (1935). 

Relation between hydrogen ions and origin of different carbohvdrases. 
E. Hofmann. Biochem. Z. 275, 320-7 (1935). 

Isolation and properties of indophenoloxidase from yeast cells and 
heart muscle* S. Yamaguchi, H. Tamiya and Y* Ogura. Acta 
Phytochim. 9, 103-6 (1936). 

. Specificity of the galactoaidases. R. Weidenhagen and A* Renner. 

Z. Wirtschaftsgruppe Zuckerind. 86, Tech. Tl., 22-56 Cl936;. 

An improved method for preparing the intermediate enzyme from yeast. 
SJ. Negeleinand W. Gerischer. Biochem. Z. 284, 289-96 (l936). 

Aldolase, a carbon-binding enzyme. I. Aldol condensation of de- 
hydroxyacetone phosphate and acetaldehyde. 0. Meyerhof, K. Lohmann 
and Ph. Schuster. Biochem. Z. 286, .301-18 (1936^. 

Fermentation enzymes VII. The phosphorylation of hexose by yeast 
extracts.r A. Schaffner. Z. physiol. Chem. 248,- 159-73 (l937). 

Purification of yellow enzyme from yeast by adsorption. F. Weygand 
and H. Stocker. Z. physiol. Chem. 247, 167-71 ^1937J. 


Enzymic hydrogenation of unsaturated compounds. F. G. Fischer and 
W. Robertson. Ann. 529, 87-108 (1937)• 


Enzymic hydrogenation of dehydrodesoxycholic acid bv yeast. 
Enzymologia 4, 119-21 (1937)(in German). 


C. 



Mannitoldehydrase. D. MUHer. Enzvmologia 3, 26-8 (l937)(in German 


Preparation of highly active alcohol apodehvdrogenase from yeast* 
M. Sreenivasaya. Nature 139, 112 (1937). 


Glycocholase in yeast. K. Takahasi. Enzymdlogia 3, 261-2 (l937) 
(in German). 


Enzymes of fermentation. VIII, Phosphorylation of glycogen by yeast 
extracts. A. Schaffner and H, Specht. Z. rhysiol. Chem. 251, 144-5* 
(1938). 

Enzymic splitting of triphosphoric acid. II. Hydrolysis by means 
of'an enzyme found in Asperg illus niger and yeast, -analytical re¬ 
actions of triphosphate. C. Neuberg and H, A. Fischer. Enzymologia 
2, 241-57 (1938). 





- 93 - 


The nature of yeast and liver arginase. S. Edlbaoher and H. Baur. 
Naturwissensohaften 26, 268 (1938). 

An ammonia-liberating enzyme with optimum activity at pH 3*5. C. 
Enders and Hegendorfer. Naturwissensohaften 26, 104 C1938)• 

Course of the enzymic oxidation of acetaldehyde in the presence of 
yeast. K. Heicken. Ann. 534,’ 68-94 (l938). 

Deamination enzyme of-yeast : (an aspartase effect). H. Leopold, 

Landw. Jahrb. 85, 534-55' (1938-). 

• G'lucuronate ; and gluconate as donators for yea-st. D.Muller Skand. 

Arch. Physiol. 80, 328-33 (l938>. ' 

•Yeast enzymes. I. Fermentation. J. L. Melnick and &V G. Stern. 
Brewers Digest 14, 199-202T, 215-19T (1939). ■ 

Preparation and purification of ,f old” yellow enzyme from yeast and 
a new method for reversible splitting. F. Weygand and L. Birkofer. 

Z. physiol. Chem. 261, 172-82 (l939). 

Esterase of yeast. C. H. Kim. Bnzymologia 6, 183-6 (l939)(in German). 

Enzymic hydrogenation of dehydrodesoxycholic acid by yeast. II. C. H. 
Kim. Enzymologia 6, 105-7 (1939)(in German). 

Enzymic splitting of acetals. C. Neuberg and R. Ziffer. Enzymologia 
5, 389 '(1939)( in'German). 

The adaptive enzymes ‘of certain strains of yeasts. - H. E. Rhoades. 

J. Bact. 42, 99-114 (l94l). 

Adaptive en'zymes of certain strains of yeast. H. E. Rhoades. Brewers 
Digest 16, 190-4T, 198T (l94l). 

Thrombokinase* from yeast. Ph^tothrombokinase. H.*Dyckerhoff, H. 
Glamser and K. Widmann. Biochem. *Z\, 314, 250-7 (l94'2). 

Extracts c • ■ * ♦" ’■ 

On yeast extracts. A. Wiebold. Arbh, Pharm. 245, 291-311(l907). 

Comparison of beef and yeast extracts of known origin. F. C. Cook. 

U. ' S .* Dept. ‘ivgr. Bur. Chem. (fir..‘62 (’1910). 

Fermentin. A yeast preparation. 0. Schmatolla. Pharm. Ztg. 56, 

642 (•1911). ' • • ' . 



-94- 




Stable yeast preparations, A, Stephan. Apoth. Ztg. 26, 754-5, 

764-6 (1911). 

Yeast maceration juice or yeast extract* A. v. Lebedev, Z„ 
Garungsphysiol. 4, 236-7 (1914). 

The extraction of different preparations of dried yeast. E. Buchner 
and S. Skraup. Biochem. Z. 82, 107-33 (1917). • 

Studies on the colloidal state of proteins in yeast extract. I. 

Yeast juice protein in alkaline solution--relation to biological 
processes, A. Fodor. Kolloid Z. 27, 58-69 (l920); II* Yeast 
phosphoprotein in the sol-state as a colloidal*ferment. Ibid. 

29, 28-45 (1921). 

Comparative taste tests of meat extract and yeast extract. T. 
Sabalitschka. Pharm. Ztg. 67, 1061 (l922). 

Seasoning powder from mushrooms; seasoning extract and pill mass 
from yeast. T. v Sabalitschka and H. Riesenberg. Ber. deut. pharm. 
Ges. 32, 48-55 (l922). 

Oenological products and yeast foods. F. and A. Bonis. Ann. fals. 
16, 148-53 (1923). 

Meat extracts, their substitutes and similar products, especially 
the presence therein of glutinous substances. K. Beck and W. 
Schneider.. Z. Untersuch. Nnhr.-Genussm. 45, 308-36 (1923). 

Influence of acidity on the action of yeast extract on concentrated 
glucose solutions. R. Kuhn and G.E. V, Grundherr. Ber, 57B, 

1852-4 (l924). , 

Yeast preparation (substitute for meat extract). J. Nagai. Pharm. 
Zentralh. 65, 314-5.(1924). 

"Cenonassa zyma ,t . P. Weinreich. Schweiz. Apoth. Ztg. 63, 533-4 (l9lt 

Yeast extract as.a supplement.to gelatin. ,G. A, Hartwell. Biochem. 

J. 20, 1279-81 (1926). 

A new yeast preparation. E. Stern and H. Beoker.. Chem. Ztg. 50, 
185-6 (l926). 

The chemical constituents of yeast extract. S. Ohdake. Bull. Agr. 
Chem. Soc. Japan 3, 98-122 (l927). 





- 95 - 


Physiologioal role of vitamin B. IV. Relation of certain dietary 
factors in yeast to growth of rats on diets rich in proteins. 

A. Hassan and J. C. Drummond. Biochem. J. 21, 653-61’(1927). 

Censmasse zyma. H. Eschenbrenner. Pharm. Ztg. 73, 701-3 (1928). 

Teast extract, a new and satisfactory pill mass excipient. W. 
Schnellbach. Am. J, Pharm. 101, 137-40 (l929). 

Comparative tests on the practical application of yeast extract 
and yeast powder in the preparation of pills and theijj’therapeutic 
advantages over' the usual pill vehicles. H. Lepke. Suddeut. 

. Apoth. Ztg. 69, 720-5 (1929); Chem. Abstr. 24, 687 (l93lJ. 

Yeast, products used in the manufacture of drugs. F. Graf. Pharm. 
Ztg. 74,* 946-9' (i©29). 

Comparative studies.of mpat extracts and vitamin containing .yeast 
extracts with special reference to their biochemical, bacteriological 
and serological behavior. E* Remy. Arch. Byg. Bakt*. 101, 27-38 
(1929). : - ' ; t . 

Study of the action of yeast extracts on the constituents of. hides. 

F. Van Welden. Bull, assoc, eleves inst. sup. ferment. Ga.nd 32, 
27-32, 39-41 (l93l); Chem. Abstr. 25, 1703 .(.1931 }* ‘ 

^The influence of yeast extract upon the saccharification of pothto 
mashes. B. Lampe. Z. Spiritusind. 54, 289.-90 (l93l). 

. The bromatological constitution and'physiological value of yeast ex¬ 
tracts and meat extracts. E. Caserio* Ind. ital. conserve aliment. 

9, 296-300 (l934). 

The mechanism of .phosphorylation by yeast extracts. A. Schaffner 
and E. Bauer. * Naturwissenschaften 22, 464 (l934). 

Investigations on yeast extracts in comparison with meat extracts. 

* G. Ricordi. Ind. ital. conserve aliment. 10, 73-4 (l935). 

Suggested test for distinguishing between meat extract and yeast 
extract. R. 0. Blench. Chemistry & Industry 13, 148 (1935). 

The effect of some yeast extract•factors'upon the growth of rats on 
a high-fat diet, ‘C. Y. Chen. Nutrition Bull. Co:ll. Agr. Natl,. Univ. 
Peiping B2, 43-51 (.1935). ‘ ‘ 

Influence of yeast and yeast extracts on.intestinal motility. Exper¬ 
iments on the isolated intestine. H. Wastl. Biochem* Z. 284, 24-39 
(1936). 


- 96 - 




Extracts 

entiation 


Df beef, yeast and vegetables and analytioai 

tt Hn-rHh. Industria y quim. 1, 99-103 


differ- 


Differentiation of the various fractions 
extracts and substitutes. G. Buogo and 
conserve aliment. 14, 57-8 V1939;. 


of protein nitrogen in meat 
Haitilasso. Ind. ital. 


Food extracts of animal and vegetable origin. G. 
1st. sanita publ. 2, 415-26 (l939); Chem. Abstr.'36 


La Parola. Rend. 
, 5265 (l942). 


Yeast extract. G. Bruhns. Centr. Zuckerind. 49, 64-5 (l94l);. 
Chem. Abstr. 35, 3722 (l94l). 

Yeast extracts, their preparation, investigation and evaluation. 
H. Diller. Z. Untersuch. Lebensm. 83, 206-18 (19421. 

Effect of yeast extracts on looal anesthetic activity of cocaine 
E. S. Cook. Proc. Soc. Exptl. Biol. Med. 54, 203-4 (1943). 


Factor Z 


Acceleration of the fermontive activity of fresh yeast by the bio- 
catalyst Z. H. v. Euler and K. Myrback. Z. physiol. Chem. 141, 
297-308 (192.4). 

"Activator Z." IV. A specific acceleration of fresh yeast fermenta¬ 
tion. H. v. Euler, E. Brunius and S. Proffe. Z. physiol. Chem. 

178, 202-8 (1928). 

The activator Z and its relation to the growth factor of yeast, bios 
and the vitamins B. T. Philipson. Z. physiol. Chem. 193, 15-45 (1930 

Activators Z, H. v, Euler and T. Philipson. Z. physiol. Chem. 195, 
81-100 (l93l). 

The components of activator Z. H. v. Euler and T. Philipson. Z. 
physiol. Chem. 198, 1-8 (l93l). 

i 

Fermentation activators Z and the growth substances. H. v. Euler 
and T. Philipson.. Biochem. Z. 249, 245-56 (1932) • 

Biocatalysts in germination. H. v. Euler, T. Philipson and D. 
Burstrom* Z. physiol. Chem. 208, 281-4 C1932). 

it 

The mode of action of Euler f s Z factor. K, Myrback-and 8. Larsson. 
Biochem. Z. 258, 118-33 (1933). 








..-97- 


The factor 2 of von Suler. H. Borohardt and H. Pringsheim. Bull, 
soc. chim. biol. 16, 736-42 (lS34). 

Removal of factor 2 .and of bios-growbh substances by yeast. V. 
Hartelius and M,-Nielsen, Biochem. 2. 298, 125^9 (1938). 

Plant growth faotors. XXX, Yeast growth, fermentation and factor 2 
action. F. Kogl and W. A. J. Borg. 2. physiol. Chem. 269, 97-134 
(1941). 

Fat 

The active principle of yeast. E. Roos. Fharm. J. 78, 587 (1907). 

The fat of yeast. H. A. D. Neville. Biochem. J. 7 , 341-8 (1913). 

Yeast fat. Th. Bokorny. Allg. Brauer-Hopfen-Ztg. 55 , 1803-5 (1915); 
Chem. Abstr, 10 , 798 (l916). 

Yeast fat, a new.source of fat. A. Welter. Seifenfabr. 35, 845-6 
(l915). 

The biochemistry of microorganisms. I. S. L. Ivanov. J. Microbiol., 
Petrograd, 2 , 97-103 (l?15); Chem. Abstr. 17, 3687 (1923). 

Accumulation of fat in plant cells , especially 1 in : : yeast. Th. Bokorny. 
Arch. Anat. Physiol., Physiol., 1915, 305-49 (l916). 

Experiments on the fat in ,barm (chiefly breviers’ compressed yeast). 
Th. Bokorny. Biochem. Z*. 75, 346-75 ^1916). 

Yeast fat. 0 . Neuss. Seifenfabr. 36, 38 (l916). 

The formation of fat by yeast. I. S. Maclean and D. fcoffort. 

Dept.. Soi. Ind. Res. Rept. Food Invest. Bd. 1918, 66-8 (l919). 

Formation of fat in yeasts on solid media. : P. Lindner and T. 

Unger. Z* tech. Biol. 7, 68-78 (l919). 

The nature of yeast fat. I. M. Maclean and E. M. Thomas. Biochem. 

J. 14, 483-93 (1920)., 

The nature of yeast fat. 0. Hinsberg and E. Roos. Z. phvsiol. Chem. 
Ill, 304 (1920). i 

Fat-recovery problems during the war. C. Grabacher." Schweiz. Chem. 
Ztg. 1921, 151-5, 177-81 5 Chem. Abstr. 15, 2200-1 (l92l). 


-98 


Remarks on the nature of yeast fat, I. S. Maclean, Z. physiol, 
Chem. 114, 198-9 (l92l). 

Microbic fat production with special consideration of gnd or i gces 
vernalis, P. Lindner. Chem. Umschau 29, 343-4 U922J, 

Biological fat formation and recovery. P. Lindner. Z. angew. Chem, 
35, 110-14 (l922). 


Conditions influencing the formation of fat by the yeast cell. I. S. 
Maclean. Biochem, J. 16, 370-9 (1922)• 

The chemical mechanism of fat formation from sugar. H. Haehn and W. 
Kinntof. Chem, Zelle Gewebe 12, 115-56 (1925). 

The presence of vitamin A in yeast fat. E. M. Luce and I. S. Maclean. 
Biochem. J. 19, 47-51 (l925). 

The regeneration of fat residues in yeast production. M, A. Bendetzkii 
Nauch. Zapiski Sakhar. Prom, 5, 26-7(l927); Chem, Abstr. 21, 3419 
(l927)• 

Examination of yeast fat for the presence of vitamins k and D before 
irradiation and of vitamin D after irradiation. E. M. Hume, H* H. 
Smith and I. S. Maclean. Biochem. J. 22, 27-33 (1928). 

The Gram stain. The chemical structure of the fatty acid's of yeast, 
and a study of yeast cells made artificially Gram-positive. J. 
Schumacher. Centr. Bakt. Parasitejik., Abt. I, 109, 181-92 (l928). 

The determination of the fat content of yeast. R. Otto and A. Halter. 
Chem. Ztg. 54, 98-9 (1930). 

Studies on yeast fat. I. G, Weiss. Biochem. Z. 243, 269-73 (l93l). 

Studies on yeast fat, I. J, Vifeichherz and R. Merlander. Biochem. Z. 
239, 21-7 (l93l), * 

The chemistry of the lipides of yeast. I. The composition of the 
acetone-soluble fat. M. S. Newman and R. J. Anderson. J. Biol, 

Chem. 102, 219-28 (l933). 

The chemistry of the lipides of yeast. II. The composition of the 
phospholipides• N. S. Newman and R. J. Anderson. J. Biol. Chem. 

102, 229-35 (1933). 




-99- 


The fat and lipoid metabolism of yeasts. IV. The process of sterol 
and fat enrichment in bottom brewers' yeast. M. Sobotka, W. Halden 
and F. Bilger. Z. physiol. Chem. 234, 1-20 (l935). 

T he biochemical synthesis of fat from carbohydrate. I. S. Maclean. 
Ergeb. Enzymforsoh. 5, 285-304 (1936). , 

Squalene as a component of yeast fat. K. Taufel, H.Thaler an'd H. 
Schroyegg. Fettchfem. ' ttnshau 43, 26-9 (l936). 

The chemistry of the lipides of yeast. III. Lecithin and cephalin. 
L. F. Salisbury and R. J. Anderson. ' J. Biol, Chem. 112, 541-50 
(1936). 

Fat of yeast. K. Taufel, H. Thaler and H. Schreyegg. Z. Untersuch. 
Lebensm. 72, 394-404 '-1936). 

The phosphatides and fats in brewers' and vinegar yeast. B. Rewald. 
Oil Soap. 20, 151-2. (1943). 

Feed, General 

Dried yeast. as a feeding stuff# 0# Kellner. Deut# landw. Presse 
37, 584 (1910). 

The utilization of dried yeast in the animal organism. W. Voltz., 

Z. Spiritusind# 33, 588-9 (l910). 

Feeding experiments with dried beer yeast. 0. R. v. Czadek. Z. 
landw. Versuchsw. Cesterr. 14, 21C-31 (l91l). 

The use of dried yeast for the preparation of molasses food. 0. 

Fa 11ada. 0osterr r ung. Z. Zuckerind. 40, 709-14 (l912). 

The utilization of yeast. F. Hayduck. Brewers J., London,' 48. 57-8 
(1912), ' 

The utilization of dry yeast by farm animals, W. Voltz, J c Paechtner 
and A. Baudrexel. Landw. Jahrb. 42, 192-254 (l912). 

Compilation (of analytical results) and calculations (therefrom) of 
the comnercial value of boiled yeast intended for feeding purposes. 

A. Wlokka. Wochschr. Brau. 29, 59-60 (1912). 

The feed value of brewed hops, dregs and yeast. W. Voltz, N. Muhr, 

A. Baumann and W. Drauzburg. Landw. Jahrb. 47, 639-71 (l9l4). 




- 100 - 


The utilization by the animal organism of ye 
tions of sugar and inorganic salts. W. Volk. 
235 (1915). 


ast cultivated in solu- 
Z. Spiritusind. 38, 


Dried yeast as food for farm stock. C. Crowther. Brewers J., London 
51V 286-8 ’(l915)o 


Utilization by the animal organise of'yeast produced su ^ rosQ , 

and nutritive mineral salts. W. Voltz. Z. Spiritusind. 38, 235-6 U91. 

Manufacture and utilization of fodder yeast (mineral yeast and 
brewers' yeast). W. Voltz. Z. Spiritusind* 39, 53-4, 64-5 (1916). 

The digestibility of dried yeast. C. Crowther and H. E. Woodman. 

J. Agr. Sci. 8, 448-50 (1917). 

Organic feeding tf stuff s with ^specific action. E. Abderhalden and H. 
Schaumann. Pflugers' Arch. ges. Physiol. 172, 1-27'* .(1918)• 

Utilization of yeast by the animal organism. Remarks on the work of 
E. Schill. W. Voltz. Biochem. Z. 93^ 101^5 (1919). 

The preparation of protein for feeding purposes through yeast produc¬ 
tion.'' H. CLaassen. Peut. Zuckerind. 46, 94 (l92l). 

The digestibility and assimilability of the nutritive" materials of 
Endomyce’s vernalis Ludwig by carnivora and herbivora (ruminants). 

W. Voltz,..W. Dietrich.and A. Deutschland. Biochem. Z. 114, 111-28 
(1921). ' ' 

Dried yeast, fish meal, and alkaloid-free lupines. M. Gcrlaoh. 

Mitt. deut. landw. Ges. 38, *99-100 (l923). 


Mass production of yeast for feeding purposes. H. Claasson. Chem. 
Ztg* 52, 407 (1928). ' ' 

The fundamental food requirements for the growth of the rat. Ill. 
Yeast and yeast fractions as a supplement to synthetic rations. 

: C. Kennedy and. L. S. Palmer. J. Biol. Chem. 76, 591-606 (l928). 

The biological value of yeast proteins for the rat. E. V. Still 
and F. C. Koch. Am. J..Physiol. 87, 225-48 (l928). 

Vitamins.. Physiochemical constants of serum and plasma of animals 
fed on autoclaved meat with or without yeast. F. Negri. Biochim. 
terap. sper. 17, 445-60 (1930), 







- 101 - 


Nitrogen and min oral metabolism in dogs fed with autoclaved meat 
exclusively or with addition of brewers ’ yeast. C. Schieroni and G* 
Vianello* Biochim. terap. sper.'.18, 146-69 (l93l). 

Biolngioal value of protein in various fodders from the viewpoint 
of its effect on growth. F. Svoboda. Vestnik Ceskoslov Akad. Zemed. 
8, 747-50 (1932). , . 

The presence and significance of yeasts in ensilage. G. Ruschmann 
and G. Graf. Zentr. Bakt . Parasitenk, Abt. II, 85, 4.36-69 (1932). 

Yeasts and water-soluble vitamins Bs their use in veterinary feeding 
and clinic. F. Desjacques. Rev, pathol. comp. hvg. g<£n* 32, 391-402, 
645-55 (1932). , , 

k new'.combined process for the Industrial utilization of extracted 
beet slioes • -M. Yarmolinskii . \Sovot. Sakhar 1933, No. 10.-42-3* 

Chem. Abstr. 29, 6785 (l935). 

• ■ ■ . . • - ; ■ ‘ . • • r r \ . : • 

odder-yeast, H,-Fink; Z. Spiritusind. 59,- 373-4, 376 (1936). 

-The. value of dried yeast in animal nutrition. J, Axels son. Kungl. 
Lantbruksakad. Tid, 80, 161-71 (l941$ (English summary). 

Preparation of yeast for feeding stuffs. M. van Laor. Chom. Abstr. 
37,. .4494 (1943). -. . .. .. 

Use of dried yeast as a feeding stuff. H. Fink. Wochschr. Brau. 58, 
51, 59, 66 % (1941). ... : 

Effoct of heat-stabilization of yeast on its feeding value. K. 

.No.tiring, and .V. Schramm, Biedermanns Zentr., Abt. B, 13, 16 3-79 
(1941). . 

T ° what extent can fish—meal protein be replaced by yeast protein 
in animal nutrition? A. Hock. Wochschr. Brau. 58, 164-6 Vli'di). 

Browers’ and distillers’ by-products and yeast in livestoolc feeding, 

G. Leavell. U. S. Bureau Animal Ind., AHD, No. 58, 18 pp, -(l942). 

The use for feeding purposes of the residual yeast from boet-juioo 
distilleries using the diffusion process. M.‘ Duschinsky. Z. Spiritus¬ 
ind, 45, 96. (1942). ■ 

Fat oxidation in experimental animal diets. D. F. Clausen, R. H. 

Barnes and G. 0. Burr. Proc. Soc. Exptl. Biol. Med. 53, 176-8 (l943). 


- 102 - 


Ferme nt ati on, General 

Is the succinic acid resulting from alcoholic fermentation to^be 
regarded as formed from the sugars by the - action of the- s yeast 
R. Kunz. Z. Untersuch. Nahr. Gcnussm. 12, 641 (l906). 

Conditions governing the formation of fusel oil and their relation 
to the production of albuminoids in the yeast* F. Ehrlich. Bor. 40, 
1027-47 (1907); Z. Var. dout. Zuckcrind. 57, Tech. Tl., 461-92 (1907). 

The influence of alcohol on yeast fermentation. M. Kochmann. Biochem. 
Z. 16, 391-8 (1909). 

The life., of ygast after fermentation.. E. Kayser .and-A. Demolon. 

Compt. rend. 149, 152-4 (1909). 

The decomposition of amino acids in yeast fermentation. 0 . Naubauer 
and K, Fromherz. Z. physiol. Chem. 70, 326-50 (l91l). 

Reducing powers of yeast. Hydrogenation of sulfur during alcoholic 
fermentation. M. A. Chovrenko. Z. physiol. Chem. 80, 253-73 (l912). 

Alcoholic fermentation. II. Formation of ethyl alcohol and acetalde¬ 
hyde by living and dead yeast. S. Kostychev and E. Hubbonet. Z. 
physiol. Chem. 79, 359-74 (l912). 


Influence of organic acids on yeast fermentation. F. Johannessohn 
Sioohem. Z. 47, 97-117 (1912). 

Catalytic action of dead yeast cells on fermentation. E. Moufang. 
Wochschr. Brau. 30, 113-6 (1913). 

The formation of volatil acid in sugar-free wines and nutrient media 
by pure yeast cultures with air access. R. Meissner. Z. 

Garungsphysiol. 2 , 129-46 (1913). 


Introduction to the use of beer yeast 
acid. E. Stiasny. Wien.’ landw. Ztg. 
7, 1400 V 1913 ) 


with the addition of sulfuric 
63, 29-30 (1913); Chem. Abstr. 


2225-8 S (l913) y ° aSt fcrmontation * c * Nouborg and' J. Kerb. 


Bor. 




46 


> 


alcoholic fermentation. 
31, 956-9 (l914). 


P. Nottin. Bull, assoc, chim. suer. dist. 



103 - 


Alcoholic fermentation. VIIv Utilization of acetaldehyde by yeast 
under different conditions. S. Kostvchev. 2. phvsiol. Chem. 92, 
402-15' (.'1914) . ' 

Phytochemical reductions. VI. Production of n-hexyl alcohol by 
yeast. C. Heuberg and F. F. Nord. Biochem. Z. 67, 24-7 (l914J. 

The alcohol content of yeast. G. Foth. -Jahrb, Ver.* Spiritusfabr. 
Deutschland. 14, 33 (l914J. 

Preparation of peptone by-decompos ition of the cells of beer yeast 
and the role of this oeptone in fermentation. -E c Veahuta. Bull, 
sec, sci. acad. roumaine 3, 123-31 (l914). 

Influence o^the alternating current upon the fermentation by living 
yeast. S. Hagglund. Biochem. Z. 70, 164-70 (1915). 

Acceleration of fermentation (by dead yeastJ. E.^oufang. Allg. 
Brauer-Hopfen-Ztg. 55, 605-7 (1915); Chem. Abstr. 9, 2124 (l915). 

Top fermentation yeasts. F. Schonfeld. Z. angew. Chem. 29, I, 

390 (191*6). ' ~ y ‘ * 4 

The glycerol yield in alcoholic fermentation, including several 
observations on ” fat-yeast” and ”albumin yeast.” A. : KossowLcz. 
Oesterr; Chem.Ztg. (n.s.) 19, 160 (1916). • • • 

Yeast juice. G, Paris. Ann. chim. applicata 7, 210-99 (1917). 

Top yeasts. E. Kayser. Compt. rend. 164, 739-41 (1917)« 

General relationship of aldehydes to alcoholic fermentation. The 
'ooenzyme of yeast. C. Heuberg; Biochem. Z. 88, 145-204 ^1918). 

Activation of living yeast by yeast extract and by organic acids. 

H. v. Euler. Z. tech. Biol. 7, 155-64 (1919'). 

Contribution to the natural history of alcoholic fermentation. I. 

The universal occurrence of yeast and alcohol in nature* P. 

Lindner, ^ochschr. Brau. 37, 1-10 (l92o). 

Zymase and alcoholic fermentation.* J. Giaja.- J. physiol. path, 
gen. 18, 1094-1114 (1920). 


- 104 . 


Alcoholic fermentation. VIII. Influence of zinc chloride on the 
alcoholic fermentation of living and killed yeasts. S. 
and L. Frey. Z. physiol. Chem. Ill, 126-31 (l920). 1A Influence 
of cadmium and zinc salts on the yeast enzyme. S. Kostychev an 
S % Subkova• Ibid, 132-40, 


Degeneration and treatment of yeast< 
43, 225-7, 233-4, 241-2 (1920). 


R. Heuss. Z. ges, Brauw. (n.j 


The influence of the products of fermentation on the.decomposition 
of the protein materials in yeast. N.. N. Ivanov* Biochem. Z. 120, 
62-80 (1921) • 


Alterations in a top-yeast grown on a galactose substrate. H. v. 
Euler, I. Laurin and A. Pettersson. Biochem. Z. 114, 277-91 ^1921J. 


Alcoholic fermentation by means of yeast cells under different con¬ 
ditions. I. Influence of animal charcoal and other adsorbents on 
the course of fermentation. Formation of acetaldehyde. E. Abderhaldf, 
Fermentforsch*. 5, 89-109 (1921); II. Ibid. 110-8; III. Influence 
of adsorbents on the course of fermentation of different car oohydrate; 
Ibid. 5, 255-72 (1922); IV. Influence of products obtained from 
yeast and of other substances on the course of fermentation and the I 
growth of yeast cells. Ibid. 273-96; V. Formation of glycerol 
consequent to the adsorption of intermediate acetaldehyde by 
charcoal. Ei Abderhalden and S. Glaubach. Ibid. 6, 143-8 (1922); 
VII. Further comparative studies on the influence of animal charcoal 
and other materials on the rate of alcoholic fermentation under 
different conditions. Ibid. 162-71; VIII. Formation of glycerol 
when the intermediate aldehyde is adsorbed with animal charcoal. 

E. Abderhalden and W. Stix. Ibid. 6, 345-7 (1923). 


Fermentation, accelerators. Inouye. Wochschr. Brau. 39, 191-3 (1922). 

Efficiency of some common anti-ferments. E. H. Harvey. Am. J. 

Pharm. 94*, 797-801 (1922). 


Activators of fermentation. E. Lindberg. Biochem. Z. 132, 110-34 
(l922). 

Alcoholic fermentation in relation to vital activity of Saccharomyces 
A. Costanting. Arch. sci. biol., Naples, 3, 263-78 (1922*71 

Auto fermentation of yeast. H. v. Euler and K„ Myrback. Z. physiol. 
Chem. 129,. 195-204 (1923). 

Efficiency of some common anti-ferments. II. E. H. Harvey. Am. J. 
Pharm. 90, 105-8 (1923). 







- 105 - 


Some observations on yeast fermentation* C. Neuberg. Biochem. Z. 
152, 203-6 (l924;. ' 

Exchanges between yeast cells and the medium and after alcoholic 
fermentation* D. Triandafil. Ann* brasserie dist. 22, 296, 311, 

,334, 345 (1924). 

The effect of nitrogen in nitrates on the function of yeast as an 
alcoholic fermento A, Fernbach and S* Uioolau* Compt. rend, soc* 
biol. 90, 1212-4 (l924^* ' • 

Behavior ofcA and J3-gluoose-towards yeast-and Taka-diastase. Y. 
Hattori. J* Biochem., Tokyo, 5, 39-47’(1925). 

The regulating organism during fermentation. J. Gruss. Wochschr. 
Brauo 42, 93-r6 (l92S). 

Fermentation by dried yeast preparations. A. Harden. Biochem. J. 

19, 477-83 (1925). 

Effect of calcium sulfate on the growth and fermentation of yeast. 

0. W. Richards. J. Am. Chem. Soc* 47, 1671-6 (l925). 

Fermentation with partially poisoned yeast. H. v. Euler and V e 
Sandb'erg. .Fermentforsch* '8, 232-9 (1925). 

Fermentation and growth in dried yeast cells* I. H. v. Euler and 
C. Bartel. Z. physiol. Chem. 159, 85-92 (1926). 

Influence of the fatty acids and ’their salts on alcoholic fermenta¬ 
tion by living yeast. I. Acetic and formic acids and their 
sodium, potassium and ammonium salts. H. Ratagiri* Biochem. J. 20, 
427-37 (1926). • 

Formation of polysaccharides by. yeast preparations. H. Naganishi. 
Biochem. J. 20, 856-64 (1926 

Further comparative studies, on the fermentability of free and 
phosphorus-containing hexoses and a po la rime trie demonstration of the 
combination of these substances with the contents of the yeast cell. 
C. Neuberg and M, Kobel. Biochem. Z. 179, 451-8 (l926). 

Influence of certain colloids.upon fermentation. III. Fuller*s earth 
and aeration in. alcoholic fermentation. R. Greig-Smith. Proc. 

Linn. Soc. N. S. Wales 51, 134-6.(1926). 

A study of the fermentation products of lactic acid bacteria and 
yeast. R. Nilsson and E. Sandberg. Biochem. Z. 174, 106-15 (l926). 


-106 


Fermentation of cellulose and its derivatives. H. B. Speakman. 
Can. Chem, Mat# 10, 229-31 (1926). 


Yeast fermentations considered from a biological standpoint. II. 
Preliminary. The fermentability of glyceraldehyde and ^hydrp^aoe 
tone by living yeast. H. Haahn .and M. Glaubitz. Ber. 60B, ,90 3 

(1927). 


The relation of alcoholics fermentation to the hydrogen ion concen¬ 
tration. VI. E. Hagglund and T. Rosenquist. Biochem. Z. 180, 

61-4 (l927). 

Action of alcohol on the selective power of yeasts in the fermenta¬ 
tion of grape musts. L. Semichon. Colloides bid. dm. therap. 1, 
39 '•1927). 

Symmetric and asymmetric cleavage of racemic tyrosine.by fermentatu 
yeast and the effeot upon this of vitamin-like nutritive substrates 
F. Ehrlich. Biochem. Z. 182, 245-63 (l927). 


Influence of the fatty acids and hydroxy acids and their salts.on 
alcoholic fermentation by living yeast.. II. Propionic, butyric, 
isobutyric, glycolic, lactic, hydroxyisobutyric, and ^-hydroxy- 
butyric acids and their sodium salts. H. Katagiri# Biochem. J. 21, 
494-506 (1927). 


Acetaldehvde as an intermediate stage' in pentose fermentation by 
infected yeast e A. Gottschalk. Z. physiol. Chem*.168, 136-45 ^1927. 

The influence of certain colloids upon fermentation# . R. Greig-Sniti 
Proc. Einn. Soc • N*S. Wales 52, 17-24 (1927 ) • 


The influence of variations in atmospheric conditions on the growfcr 
and fermenting powers of yeast. H. Zikes and^F. Wagner. Centr. 
Bakt. Farasitenk., Abt. II, 70, 193-202 (1927). 

Dry yeast fermentation# T. Sabalitschka and R# Weidlich# Apoth. 
Ztg. 42, 1011-6 (l927). 


The surface of yeast as a factor in fermentation# C. Ranken. 
J. Inst. Brewing 33, 76-84 (1927). 


Studies on the role of phosphorus in the life of yeast and in 
alcoholic fermentation. E. Elion. Nederland. Tijdschr. Hyg. 
Microbiol. Serol. 3, 229-40 (l928). 

Cell-free fermentation. A. Levedev. Z. physiol. Chem. 173, 89-102 
(1928). 




- 107 - 


The surface .of yeast as a factor in fermentation. II . C. Ranken 
and J. R.. Bell. J. Inst. Brewing 34,' 265-74' (.1928). 

Open and closed fermentation vessels. F. W. ^Hndisch. Wochschr. 

Brau. 45, 547-53.(1928). ' ■ 

Fermentation carbon dioxide. F. Stockhausen and F. Windisch. 

Wochschr. Brau. 45, 277-81, 289-98, 305-11, 317-24, 329-33 (1928). 

Effect of yeast on the glucose-sodium bisulfite and related problems. 
C c Neuberg.. Biochem. Z. 212, 477-89 (l929). 

Alcohol fermentation. XVIII. The- behavior of yeast toward 
glvceraldehyde and glyceric acid. S. Kostychev and K. Jegorova. 

Z. physiol. Chem. 181, 264-80 (1929). 

The influence.of different amounts of sulfuric acid on the fermenting 
power of yeast. G. Staiger and M. Glaubitz. Z. Spiritusind. 52, 

270-1 (1929). 

The fermentation properties of Saccharomvces sake . Y. Nishiwaki. 
Zentr. Bakt. Parasitenk., Abt. II, 79, 194-204 11929). 

The influence of growth-promoting substances of the nature of 
vitamin D on'yeast cells. H. Lecroix. Centr. Bakt. Parasitenk., 

Abt. II, 76, 417-28 (1929). 

Vat ground yeast and the separation of fermenting wort. F. Windisch. 
Wochschr. Brau. 46, 308-10 (1929). 

Influence of different amounts of sulfuric acid on the fermentative 
power of yeast. G. Staiger .and M. Glaubitz. Brennerei Ztg. 46, 

152 (1929); Chem. Abstr. 24> 2542 (l93l). 

Phosphoric esters in alcoholic fermentation. I. The sequence of the 
formation of phosphoric esters and carbon dioxide in fermentation 
by. dried yeast. E. Boyland. Biochem. J. 23, 219-29 (l929). 

Fermentation and growth in dried yeast cells. II.- C. Barthel, H. 
v. Euler and K. Myrback. Z. physiol. Chem. 183, 237-43 C1929>. 

The fermentation activity of the first group of the species 
Saccharomyces (Meyen ) Rees. K. Trautwein and J. Wassermann. Biochem. 
Z. 215, 293-318 (1929). 

Activation of yeast by pressure fermentation. C. Schuster. Wochschr. 
Brau. 46, 99 (1929). 






- 108 - 


The relation between the production of lactic acid and the growth 
of yeast. E. Aubel. Compt. rend. 188, 578-80 (1929). 

Influence of catalytic elements on alcoholic fomentation. II • M 
Rozenblatt and A. March. Biochem. Z. 226, 404-14 (J930) o 

Fermentation by yeast preparations.^ A. Harden and M. G. 

Mac Farlane. Biochem. J. 24, 343-9 Vl930). 


Formation of acids during fermentation. W. Vvindisch, P. Kolbach 
and R. Illides. Wochschr.. Brau. 47, 417 - 21 , 427-31, 437-41 (l9o0). 


Alcohol fermentation. XX. The action of poisons on living yeast, 
dried yeast and maceration juice. S„ Kostychev and V. Berg. Z. 
physiol. Chem. 188, 133-59 (1930). 

Behavior of methylbenzoylcarbinol with fermentipg yeast. F. 7. 
Falkenhausen*. Biochem. Z. 219, 241-7 (l930). 

Influence of the reaction products q>f fermentation on the velocity 
of multiplication of yeast cells. L. Casale. Ann. chrm. applicate 
20, 353-7 (1930). 

Phosphoric esters in alcoholic fermentation. II. Pyrophosphate in 
yeast preparations. E. Boyland. Biochem. 4. 24, 350-4 (lS30 • 

Osmosis and fermentation.* I.*N. C.. Beetlestone. J.. Inst. Brewing 
36, 483-93 (1930). 

‘Phosphoric esters in alcoholic fermentation* IV. Oxidation-reduc¬ 
tion potentials of yeast preparations. E. Boyland. Biochem. J. 

24,.703-10 (1930). 

Fermentation phenomena of the Nymphaea cocci and their relation to 
yeast. J. Gruss. Wochschr. Brau.47, 473-5 (19.30). 

The viability of yeasts in sucrose solutions. F. W. Tanner and W. 

Burrows. J. Bact. 21, 32-3 (1931). 

. • , 

Specific activators for enzymic decomposition of sugar. H. v. Eul« 
and R. Nilsson. Arkiv Kemi Mineral. Geol. 10B, No., 14, 1-6 (1931 

Yeast fermentation. A consideration of the truth of the Arndt- 
Schulz rule. H. Dannenberg. Klin. Wochschr. 10,. 211-21 (l93l). 













- 109 - 


Significance of nitrates in brewing liquor., in relation to fermenta¬ 
tion. m. Windisch and F. Windisch. Wochsohr. Brau 48, 106-12 (1931). 

Alcoholic fermentation. XXI. The temperature constant and temperature 
coefficient of the fermentation of press juice and of maceration 
juice. S. Kostychov and G. Medvedev. Z. ohvsiol. Chem. 197, 

213-8 (19.31)* 

Is fermentation affected by electric currents? F. Stockhausen and 
R. Koch. Wochschr* Brau 48, 403-7, 419-23 (1931). 

distilled spirit from kaoliang. Hsin-'. Fang Fang, Ying-Chuan Sun a nd 
Pei-Sung Chin. Golden Sea Res. Inst. Chem. Bull. 3, 158 pp. (l932); 
Chain. Abstr. 29, 412.7 (l 935 ). 

Adventitious versus pure yeast fermentation. G. L. Tumang. 

Sugar News 13, 276-7^(1932). 

Alcoholic fermentation. Initial stages of fermentation. Fermenta¬ 
tion in the yeast cell. A. Harden. Srgeb. Enzymforsch. 1, 113-28 
(1932). 

The action of ultraviolet rays on alcoholic fermentation by 

Saccha romyc es cerevisi ae. I and II. V. Gronchi. Boll. soc. ital. 

biol. sper. 7, 957-60, 960-3 (l93£). 

The importance of oxygen for veast and for its biochemical functions. 
F. Windisch. Biochem. Z. 246, 332-82 ^1932). 

A vegetable extract for the purpose of appreciably increasing the 
fermentative power of yeast. T. DeVita. Atti congr. intern, panif- 
icazione (Rome 1932) 1 , 288-90 ’(1933). 

Formation of phosrhoglyceric acid from galactose and hydrolysis of 
phesphoglyceric acid by galactose yeast. C. Cattaneo. Biochem. Z. 
267/456-9 (1933). * 

Relation among alcohol fermentation, yeasts and fermentation 
temperature. III. R. Nakazawa, Y. Takeda and Ashikaga. J. 

Agr. Chem. Soc. japan'9, 260-72 (l933). 

Amylo process and its improvements. A. B 0 idin. Ind. Eng. Chem. 

25, 712-13 (1933). ' * 

Synthesis of analine by yeast in alcoholic fermentation. C. 

Fromageot and P. Desnuelle. Bull. soc. chim. 53, 541-7 (1933). 



- 110 - 


Utilization of.marine algae for preparation of yeast and 

G. K. Burgvits. Bull. Acad. Sci. USSR, math, nat., 1933, 8 5/-* 

(847-8 in German)(1933). 

Lactic fermentation. E. Aubel- and E. Simon. C 0 mpt. rend. soc. bio. 
114, 905-7 (1933). 


Purification of yeast in the process of alcohol manufacture 
Sitnikov, A. Vetsesol, R. Segal and 0. Silishchenskaya.. 
Brodil'naya Prom. 11 N 0 . 5, 17-21 (1934?); Chem. Ahstr. 31, 
(1937). 


. A. 

7591 


f 


Mechanism of the fermentation of dihydroxyacetone. H. Lehmann. 
Biochem. Z. 277, 261-7 (l935). 

Substances which can stop alcoholic fermentation. L, Genevois. 

Ann. Forment. 1, 86-100 A‘1935). 

The effect of oxygen tension on the gas exchange of yeast. Ferment 
tion proper in yeast. L. Plantefol. Ann. physiol, physicochim. 
biol. 11, 243-61 (l935). 

Reversible reactions in biologioal sugar decomposition. 0. Meyerho 
Naturwissenschaften 23, 490-3' (-1955)• 

Possibilities of the growth of microorganisms in unfavorable media, 

G. Ducellier* Bull, assoc, ch'ia. 5fc, 201-111 (l935j. 

Mechanism of oxidation processes. XLI. Further experiments on 
the dehydrogenation of alcohol by yeast. H. Wieland and F. Wills. 
Ann. 515, 260-72 (l935). 

The occurrence of;a fermentationrinhibiting substance in yeast cel) 

H. v. Euler, E. Adler and G. Dahlgren. Z. phvsiol. Chem. 236, 

119-30 (1935). • ' ' 

Effect of preservatives bn fermentation and viability of sugar- 
tolerant yeasts. A. G. Lockheed and L. Farrell. Food Res. 1, 

517-24 U936). 

• 

Yeast alcoholic fermentation balance. R. Guillemet and C. Schell* 
Compij. rend. soc. biol. 121, 465-7 (l936). 

Yeast alcoholic-fermentation balance. R. Guillemet. Bull. soc. cl5 
biol. 18, 941-58 (l936j. 






- 111 - 


Alcoholic fermentation in the intact enzyme system of the yeast cell 
and the disorganized zymase system. I. R. Nilsson and F. Aim. 

Biochem. Z. 286, 254-78 (1936). 

Influence of certain dyestuffs on fermentation and respiration of 
yeast extract. L. Michaelis and C. V. Smythe. J. Biol. Chem. 113, 
717-34 (l936) • 

The reducing power of living yeast during alcoholic fermentation. 

C. Fromageot and G # Bost. Enzymologia 2, 73-8 (l937)(nm French). 

The reducing power of living yeast in the course of alcoholic 
fermentation. C. Fromageot and G. Bost. Compt. rend., 204, 1008-10 
(1937). 

Fermentation methods in the distillery. Recovery of yeast. F. 

Boinot. Bull, assoc, chim. 55, 373-87 (l938). 

Maceration extracts of bakers’ yeast. FV Lipnann. Compt. rend. trav. 
lab. Carlsberg., chim., 22, 317-20 (l938)(in German). 

Factors affecting the fermentation rate of yeast. C, N. Frey, A. 
Schultz and L. Atkin. Intern. Congr. Microbiol. Rept. Proc. 

,(N.Y. 1939) 3, 743-5 ^1940}(in English). 

Fermentative powers of commercial yeasts. M. E. Allessandrini. 

Rend. ist. sanita publ. 2, 201-6 (l939); Chem. Abstr. 34, 3874 (l940). 

Formation and disappearance of volatile acids during anaerobic 
alcoholic fermentation. E. Peynaud. Ann. ferment. 5, 321-37, 385- 
401 (1939-40). 

The effect of aeration on fermentation. K. R. Butlin and W. H. D, 
Wince. Chemistry & Industry 18, 41-2 (l940). 

The influence of ’’ice-water" and distilled water on the activity of 
yeast. A. V. Faleev. Bull. bid. med. exptl. U.R.S.S. 9, 246-8 
(l9C-0). 

Testing of the separation method of fermentation with the return of 
the yeast to production. M, A_. Vishnyakov and A. I. Maikov. 

Lesokhim. Prom. 3, No. 9, 54-9 (l940); Chem. Abstr. 37, 3876 (l943). 

A factor promoting lactic acid fermentation. A. F. Virtanen, H. 
Korstrom, J. J orma and L. Kahra, Z. physiol. Chem. 269, 259-67 (l94l). 

Inhibition of fermentation by veast maceration juice. R. Marcuse. 
Science (n.s.) 94, 466-7 (l94l). 


- 112 - 


The mechanism of the Pasteur effect in alcoholic fermentation by- 
yeast cells. A. Gottschalk. Austral. J. Exptl. Biol. Med. Sci. 

19, 211-29 (1941). . 

The liberation of nitrogenous organic substance during the growth 
of yeast and other microorganisms. H. Claassen. Z. Spiritusind. 64, 
54-6 (l94l). 

The pronounced effect of the value of the ratio of yeast to fermen¬ 
tation mixture on the fermentation by dried brewers’ bottom yeast., 

T. Sabalitschka. Biochem. Z. 311, 55-60 (1942'. 

.Continuous fermentation. 0. DeBecze and M 0 Rosenblatt. • Am. Brewer 
76, No. 2, 11-16, 30, 32, 34 (l943). 

Flocculation and Granulation 

tf 

Flocculent and powdery forms o-f yeast: their causes. F„ Schonfeld 
and Krumhaar. Wochschr. Brau. 35, 302-4, 342-3 (1918).. 

Investigation into the settling caused by sudden cooling of. fer¬ 
menting yeast or yeast which had already fermented. H. Mill. Z. 
ges. Brauw. (n.s.) 43, 49-51, 57-8 (1920). 

Studies of the flocculating yeasts. 0. Staiger. Z. Spiritusind. 

43, 327-8 (1920)(Author l !s abstract of thesis). 

Break of yeasts. H 0 Ituers and R. Heuss. Z. ges. Brauw. (n.s.) 44, 
18-22 (1921). 

The flocculation of yeast. H. Luers and K, Geys. Kolloid Z. 30, 
372-6 (1922). 

Flocculation of yeast and the effect of pure cultures. K. Geys. 

Z. ges. Brauw. (n.s.) 45, 51-3, 57-60 (1922). 

Electric charges on yeast and hydrogen ion concentration and their 
influence on attenuation and flocculation. F. Stockhausen. Mochs 
' Brau. 44, 121-4, 132-8 (l927). 

Observations regarding the flocculation point of brewers yeast. R. 
Kooh. Wochschr. Brau. 45, 175-78, .187-92, 201-6 (l928). 

Flocky and grainy compressed veast. G. Staiger and M. Glaubitz. 
Brennerei Ztg. 49, 146-7 (1932); Chem. Abstr. 27, 2756 (l933). 




- 113 - 


Substances in brewers* yeast causing flocculation and break. F. 
Stockhausen and K. Silbereisen. Wochschr. Brau. 50., 349-51, 357-62 
365-8 (1933).. « 


The flocculation of yeasts. 
258-62 U934). 


P. Petit. Brasserie et malterie 24, 


Granulation of compressed yeast. R. lilies. 
270 (1936). 


Z. Spiritusind. 59, 


Agglutination of bakers’ yeast by Laotococcus aggl utinans . E. A. 
Plevako and 0. A. Bakushinskaya. Zentr. Bakt. Parasitenk,, Abt. II. 
■94, 64-77 (1936). 


Granulation of pressed yeast. R. lilies. Z. Spiritusind.59, 117-8 
(1936); IV. Ibid. 60, L-,2, 4, 10-11 <1937). 


Yoast flocculation. J. A. Burns. J. Jnst. Brewing 43, 3.1-43 (l937). 

'The rate of subsidence of yeast. N. Nielsen.’ Compt. rend, trav* lab. 
Carlsberg,physiol.,22, 61-86 ( 1937 ). • * . . 


The electrical charge of yeast and. its importance in agglutination 
(break). K. Silbereisen. Wochschr. Brau. 55, 153-60, 161-.6, 171-6 
(1938). 


Action of bakers 1 yeast on d-talose. H.. S. Isbell. J.VRes. Natl. 
Bur. Standards 22, 403-5 (l939). 

Food,Genera 1 


Yeast as a food. H. Serger. Pharm. Ztg. 58/ '.256-7' (1913). 

New feedingstuffs used in Germany during the war. M. Kling« 

Landw. Jahrb. Bayern 6/ 483-513 (-1916 )* -Mo..'Bull. Agr'. Intel!. 8, 
892-9 (1917). 

The use of yeast in diet. H. Salomon* Munch, med. Wochschr. 63, 
445 (1916). 

Yeast as a foodstuff. P. Petit. Brasserie et malterie 7, 257-60 
(l917)ji Chem. Abstr*.12, 1089 (’1918). 

Food preparation from blood and from viscera by means of yeast. A. 
Gauducheau. Compt. rend. .166, 1058-9 (1918). 






-114- 


fh. iufWive v.ln« of y«»t in brood. P.B. Ho.k, C. *. •*«* — 
0. Bergeim. Am. J. Physiol. 56, 33-9 (1921J. 


Studies in lnor 6 .»ic m.tnbolis.. HI. Th. 

Sol" 4. 85. . 50. ( 1922 ); «. «• 

yeast and butter fat upon magnesium and phosphorus assimilation. 
Ibid. 753-61. 


Studies on yeast. VII. The dietary properties of yeast. V. E 
Nelson, V. G. Heller and E. I. Fulmer. J. Biol. Chem. 57, xl ^ 
(1923). 


"Fat veast," Endomyoes vernalis, Ludw., as a source of fat for foods^ 
and technical purpose!. G. H. Nadson and H. G. Konokotma. Wochschr, 
Brau. 41, 249-51 (1924). 


Whole and skimmed milk powders as food. L. T. .Anderegg and . . 

Nelson. Ind. Eng. Chem. 17, 451-5 (1925). 

Vitamin R. F. Hering. Z. med. Chem. 4, 56-7 (1926); Chem. Abstr. 
21, 3934 (1927). 


The relative’ efficacy of yeast used externally and internally. 
E. Petzold. Am. Med. 32, 253-5 (1926). 


Foodstuffs frcm*yeasts. S. Smith. FoodManuf. 1, 118 (1927). 

Bile salt metabolism. II. Influence of meat and meat extractives, 
liver and kidney, egg yolk and yeast in the diet. H. P. Smith and 
Go H. Whipple. J. Biol. Chem, 80, 671t84 (1928). * 

Protein and vitamin B» G. A. Hartwell.. Biocheiii. J. 22, 1212-20 
(1928). ’ - \ V 


A biochemical study of yeast candy. C. F. Poe and H. A. Fehlmann. 
Univ. Colo. Stud. 18, 197-9 .(.1929). 

Experimental investigations on the effect of yeast on the chemical 
composition of muscle and liver during chronic training and during 
a single 'performance. C. Pi-Suner Bayo and G. Liss. Z. physiol. 
Chem. 193, 193-7 (l930). 


Metabolism of women during the reproductive cycle. Ill,'’ Calcium, 
phosphorus and nitrogen utilization in lactation and after supplemen 
ing the usual home diets with cod-liver oil and yeast. I. G. Macy, 
H* A, Hunschcr, s. s. McCosh and B. Nims. J. Biol. Chem. 86, 

59-74 (1930). 




- 115 - 


Additional investigations on the effect of feeding with yeast on 
the nutrition cf Muscle and liver during exercise. G. Liss, C. Pi- 
^uner Bayo and T. Osuka. Z. ges. exptl. Med. 74, 750 (1930). 

Demonstration of specific antibodies, in vitro in severel allergy 
to fish and yeast. K. ^affe". Klin. Wochschr. 10, 304-6 (l93l). 

'The regulating effect of yeast on 'the one-sided nutrition of rats. 

T. Osuka. Biochem. Z. 239, 163-71 (l93l). 

Human milk studies. VI. Vitamin potency as influenced by supplement¬ 
ing the maternal diet with yeast. S. S. McCosh, I. G. Macy and H. A. 
Hunscber. * J. Biol. Chem. 90, 1-13 (J93l). 

The effect of yeast on liver glycogen in different modes of nutrition. 

H. Aida. Biochem. Z. 244, 431-4 (1932). 

The variability of the need of the vitamin B complex. A de Vries 
and G. J. Puister. Arch, neerland. physiol. 18, 71-8'^1933). 

V#lue of yeast bread.' Y. Vargas Eyre. J. Soc. Chem. Ind. 52, 406- 
9T (1933)". 

... . , * * 

Improving milk products by yeast cultures. 0. Laxa. Mlekarsk^ Listy 26 
339-40 (1934)5 Chem. Abstr. 30, 7232 (l936). 

Biochemical study of added yeast content of candies. C. F. Poe and 
H. V. Goure. Univ. Colo. Stud. 21, 93-9 (l934). 

The effect of linoleic acid and yeast upon the growth of rats on high- 
fat diet. Y. Sahashi.' Sci. Pap. Inst. Phys. Chem. Res., Toyko, 23, 

264-9 (1934). 

Human milk studies; XII. 'Vitamin B and vitamin G contents before and 
during maternal consumption of yeast. E. Donelson and I. G. Macy. 

J. Nutrition 7, 231-4^1944). 

Recent advances in nutrition; E, V. McCollum; Penna. Medl J. 39, 

61-5 (1935). 

Studies on the dietary requirements for lactation. V. Presence of a 
secohd lactation factor■in'yeast• W. Nakahara/F. Inukai,’S. Kato 
and S. Ugami. Sci. Pap. Inst. Phys. Chem. Res.,"Tokyo, 29, 47-52 (1936) 

Study 6f the dietary factors concerned in nutritional muscular Vdy- 
strophy. S. Morgulis and H. C. Spehcer. J.‘Nutrition 11, 573-91 (1936). 


k new essential dietary factor. C. k. Elvehjem, C. J. Koehn, Jr. 
and J, jJo Oleson. J. Biol. Chem.^115, 707-19 (1936). 

Studies.on the extracts of yeast and meat. A. Pugliese and A. S„ 
Clerici. Quaderni Nutriz. 3, 93-121 (1936;. 

' ** t 

Growth of rats on -laotoflavin-free, diets. H. v. Euler and M. 
Malmberg., Z. physiol. Chem. 250, 158-60 (1937). 

Improved growth in rats on iodine-deficient diets. R. E. Remington. 
J. Nutrition *13., 223-33(1937). 

The water-soluble B vitamins. VIII. Essential dietary factors for 
the rat present in autoclaved yeast extracts in addition to 
lactoflavin. C. E. Edgar and T. F. Macrae. Biochem. J*. 31, 886-92 
(1937). * 

Dietary requirements for lactation. VI. Factor Lg, a second, lactation 
factor present in yeast. W. Nakahara, F, Inukai and S. Ugami. Sci. 
Pap. Inst. Phys. Chem. Res., Tokyo, 31, 42-54 (1937). 

The vitamin B n content of’human milk-and the influence of diet. 

W. Neuweiler." Klin. Wochschr. 17, 296-8 (l938). 

Yeast as a source of vitamin in food for human beings. D.Gaede. 
Umschau 43, 1015-6 (1939). 

Food value of different types’of yeast. F. Just. Wochschr. Brau. 

57, 233 (1940). 

For the supplementing of nutrition.- Alter. Munch, med. Wochschr. 88, 
193-4 (1*941) „ 

The constituents of yeas^ and their importance in human nutrition. 

M. Winckel. Z. Volksernahr. 16, 32-4 ll94l); Chem. Abstr. 37, 6299 
(1943). 

^olderi sirup with vitamin B, a preparation from veast. H. D. Sen and 
J. P. Shukla. Indian Sugar 4, No. 9, 25-6 (l941;j Chem. Abstr. 36, 
2751 (1942). * 

Value of microorganisms in nutrition (food yeast). A. C. Thaysen. 
Nature 151,'406-8 (l943)» 

Albumin and vitamin. M. Winckel. Z. Volksernahr. 17 - , 4-6 (1942); 
Chem. Abstr. 37, 3479 (l943). 





- 117 - 


The value of cultured yeast in human nutrition. V. The pure protein 
content of yeast. K. Dirr and P. Decker. Biochem. Z. 316, 245-8 
(1943). 

Adequacy of the industrial lunch and the use of brewers’ yeast as a 
supplement. C. A. Heller, C. M. McCay and C. B. Lyon. J. Nutrition 
26, 385-90 (1943). 

Vitamin rich food made from by-product yeast. L. V. Burton. Food 
Industries 15, No. 11, 66-69, 144 (l943). 

How Sweden produces yeast for nutritional purposes. 0. Rosenquist. 
Food Industries 16, N 0 . 6, 74-75, 118 (1944). 

Yeast in nutrition. F. A. Wilson. Intern. Sugar J. 46, 154-6 (l944). 
General 

Yeast. F. L. Ward. Bakers’ helper 22, 1134 (l908) 

Yeast. Ruling in Austria. Z. offentl. Cham. 16, 342 (1910) 

Propagating value of yeast. Anon. Pure Products. 6, 608-13 (1910). 

The chemistry of yeast. P. Schulze. Wochschr. Brau. -29, 501-3, 

521-2, 544-8 (1912). * 

Some facts concerning yeast. Th. Bokorny. Allg. Brauer-Hopfen-Ztg. 
55, 1653-4 (1915). 

Plastic masses from yeast. H. Blucher. Chem. Ztg. 39, 934 (1915). 

History of the knowledge of the source of nitrogen in yeast. E. 
Donath. Chem. Ztg.' 40, 716 (l916). 

Contribution to the knowledge of yeast. J. J. van Hest. Wochschr. 
Brau. 34, 327-8, 341-3 (l917). 

The use of microorganisms in chemical industry. E. G. Genoud. 

Chem. Met. Eng. 19, 616 -7 (1918). 

Yeast mycelium for prolonging the viability of the me ningococcus . 

F. Eberson. J. .Am. Med. Assoc. 72, 852-3 (1919). 

Yeast as it occurs in nature. A. Jorgensen. J. Inst. Brewing 25, 
353-5 (1919).. 




-118- 


Comparison of azotobacter with yeasts. M. Mulvania. Agr. Exptl. 

Sta. Univ. Tenn. Bull. 122, 1-6 (1919). 

Simple everyday science about yeast. L. K. Hirschberg. Med. Eec. 

98, 732-3 (1920). 

.The yeast industry in 1919. K. Sohweizer. Schweiz. Chem. Ztg. 

1920, 565-71 (1920); Chem. Abstr. 15, 1185 (1921). 

\ * ! K 

The yeast industry in 1920, K. Sohweizer. Schv/eiz. Chem. Ztg. 

1921, 471-4/ 499-500 (1921); Chem. Abstr. 16, 310 C1922y. 

Recent advances in science - biochemistry. J. C. Drummond. Science 
Progress 17, 205-8 (l922). 

Development and nutrition of yeast. A. Tait and L. Fletcher* J. 
Inst. Brev/lng 28, 597-618 (1922). 

Bakers* yeast a>s a medicament. M. Barsickow. Pharm. Ztg. 68, 49 
(1923). 1 

Clarification of yeast solutions with neutral lead acetate* F. W* 
Reynolds. Ind. Eng. Chem. 16, 562 (l924). 

The industries which utilize yeast. C. Sohweizer. Chimie & 
industrie 12, 623-37 (1924). 

Latest investigations in yeast and fermentation. E. Bauer. Am. 

Food J. 20, 351-3 (l925). 

Yeasts. A. Chaston Chapman.' Ann. Rept. Smiths. Inst. 1925, 

297-312 (1926). 

Colloidal gold and an organic compound of gold obtained by bio¬ 
chemical means. G. Rimini. Gazz. chim. ital. 56, 161-4 (1926). 

Development and nutrition of yeast. III. A. Tait and L. Fletcher. 

J. Inst. Brewing 32; 385-414 (1926); Ibid. 29, 509 (1923). 

Chemical technology of yeasts. R. Steenhoff. Svensk Kem. Tid. 39, 
19-29 (1927). . 

Modern pill preparation. W. Schonniger, Pharm. Ztg. 72, 470-1 
(1927). 

Investigation on the origin of yeasts. J. Gruss. Wochschr. Brau. 4E 
341-4, 353-7 (l928). 

W % ■ I 





- 119 - 


Yeast as a medicament. W. Fischer. Schweiz. Apoth. Ztg. 66, 343-4 
(1928.)(Abstract of thesis ). 

Medicinal yeast and yeast food. R. Rapp. Suddeut. Apoth. Ztg. 69, 
548-50.(1929); Chem. Abstr. 24, 203 (l93l). 

Misuse of the term "medicinal" yeast. T. Sabalitschka. Pharm. 

Zt^. 74, 1434-5 (1929). 

Medicinal yeasts and Faex medicinalis . D. A. - B. 6. A. v. 
Lingelsheim. Pharm. Ztg. 74, 1569-70 (1929). 

The occurrence of yeast in the soil. W. Nissen. Milchwirtschaft. 
Forsch. 10, 30-67 (1930). 

History and development of the modern yeast industry. C. N. Frey. 
Ind. Eng. Chem. 22, 1154-62 (1930). 

Research work in the yeast field. L e H. Lampitt. J. Inst. Brewing 
36, 250-60 (1930). 

Edible yeasts and their uses. R. V. Givartovskii• Izvest. 

Tzentral. Nauch. Issledov. Inst. Pisch. Vkusovoi Prom. S.S.S.R. 

1930, 22 pp (?); Chem. Abstr. 28, 231 (l934). 

Influence of physical-and physico- chemical factors on microorgan¬ 
isms (yeasts and bacteria). R. Sterckx. Bull, assoc, eleves inst. 
sup* ferment. Gand 36, 279-88 (l935); 37, 21-4.(1936); Chem. Abstr. 
30, 3017 (1936). 

The effect of short and ultrashort Hertzian waves on enzymes and 
ferments. P. Liebesny, H. Wertheim and W. Poliak. Bull, assoc, 
chim. 53, 464-76 (1936). 

Yeast. Physiology, manufacture and uses. C. N. Frey, G. W. Kirby 
and A. Schultz. Ind. Eng. Chem. 28, 879-84 (1936). 

Studies on yeast. J. da Veiga Formiga* Rev. chim. ind. 6, 414- 
19, 467-9 (1937); Chem. Abstr. 3,2, 354.9 (.1938). . 

Yeast in nourishment and therapy. H. Muller. Schweiz, mod. 
Wochschr. 68, 1349-52 (1938-). 

Tho biochemistry of yeast. E. I. Fulmor. Ann. Rev. Biochom. 8, 
611-26 (1939). 




- 120 - 


Longsvity of ; yeast. L. Fletcher and T. Manson. <J. Inst. Brewing 
45, 96 (1939% 

Yeast propagation in the modern Brewery. B. J. Pyler and T. P. 
Kruzio. Brewers Digest 14, 25-7T (1939). 

Yeast. J. G. Maltby. Chem. Products 2, 131-4 (.1939). 

The nature of yea'st. J. S. Waller stein and "A. L. Sohade. Waller stem 
Labs.. Commun. 3, 91-105 (l940)j II. Their origin, and relation oo 
other organisms. Ibid. 182-98. • ■ ■ 

Toxicity and reproduction of yeast. E. V. Eastcott. Can. Chem. 
Process inds. 25, 308-13 (‘1941) • 

• The- importance of growth factors in the propagation of yeast. V. 
Stuchlik. Chem. Obzor 17, 1-6, 25-31 (1942); Chem. Abstr.,37, 

4528 (1943). 

Evaluation of. yeast. E. Knobloch and J. Pine. Chem* Abstr^ 37, 

4529 (1943). 

The effect of ultrasonic waves on yeast. H. v. Euler and B. 
Skarzynski. Naturwissenschaften 31, 389 (1943). 

Some trends in research on yeasts. W. J. Nickerson.- Chronica 
Bot. 7, 409-12 (1943). 


Glutathion 

Glutathiones a reinvestigation. F.-G. Hopkins. J. Biol. Chem. 84, 
. 269-320 (1929). 

Behavior of glutathione in yeast. • N. U..- .Meld.rum. Biochem. J. 24, 
1421-7 (1930). 

Preparation of glutathione from-yeast and liver . N*. W. Pirie. 

Biochem. J. 24, 51-4- (1930). 

A crystalline copper compound of oxidized yeasiy glutathione. A. 
Kozlowski. Biochem. Z. 242, 249-5 (1931); Ibid. 241, 403-6 (l93l) 

Determination of glutathione by a colorimetric method, Fleming. 
Compt. rend. soc. biol. 106, 259-60 (l93l). 

Extraction of glutathione from beer yeast. M. T. Re'gnior. Compt, 
rend. soc. biol. 112, 526-8 (1933). 






- 121 - 


Glutathione and irradiated beer yeast. C. T. Baumann and J. 
Deschwanden. Mitt. Lebensm. Hyg. 24, 281-302 (1933). 

Isolation of glutathione from yeast. A. Kozlowski. Science (n.s.) 
79, 388-9 (1934). 

Determination of glutathione in yeast. G. Weller. Ann. ferment. 

1, 108-4 (1935). 

Determination of glutathione content of dry yeasts used in medicine 
T.. Saba lit schka. Mikrochemie Festschr. Hans Molisch 1936, 387-92 
(l936). 

The role of glutathione in t.he metabolism of yeast. S. Machlis and 
C. Blanchard. J. Cellular Comp. Physiol. 9, 207-16 (1937). 

Occurrence o,f glutathione- in microorganisms. T. E. Miller and R. V/. 
Stone. J. Bact. 36, 248-9 (l938). 

Glutathione VI. Effect of heat on yeast glutathione. M. Ogawa. 

Jr Agr.. Cho^i. Soc.. Japan 14, 1426-32 (1938); VII. Amount present 
in commercial yeast preparations. Ibid. 1507-11. 

Glutathione and alcoholic fermentation. Glutathione in yeasts. 

P• Bolorney. Ann. ferment. 5, 221-33 (l939). 

A simplified method for the isolation of glutathione from yeast. 

E. F. Schroeder, V. Collier Jr., and G. E.«■Woodward• Biochem. J. 
33, 1180 (1939). 

Whole-grain bread. Increasing its biological value. N. C. 
Kyriacou. Ernahrung 5, 231-2 (1940). 

Relationship between the glutathione content and the quaLity of 
yeasts. .A. E. Shakhnovich-Smirnova. Mikrobiologiya 10, 

.542-8 (1941). . 

The amount and changes of glutathione in pressed yeast sedimented 
under various conditions, N..1. Proskuryakov. Khlebopekarnaya Prom 
1940, No. 1, 3-5 (1940); Chem. Abstr. 38, 5358 (l944). 


Glycogen 


ixmount of glycogen in differently-fed cultures. W. Henneberg. 
Biedermanns Zentr. 40, 277-8 (1911) 

The preparation of glycogen and yoast-gum from yeast. A. Harden 
and W. Young. J. Chem. Soc. 101, 1928-30 C1912)• 

The formation of glycogen by yeast cells. D. Bruschi* Rend, accad. 
Lincei, fis. mat* nat., (5) 21, I. Sem.,'54-6 (T912/. 

Determination of glycogen in yeast. F. Schonfeld and E. Kunzel. 
Wochschr. Brau. 31, 9-12 (1914). 

Estimation of glycogen in yeast. E. Salkowski. Z. physiol. Chem. 

92, 75-84 (l914 )• 

Simultaiiecus change in the content of glycogen, nitrogen and enzyme 
in the living yeast. S. Kullberg. Z. physiol. Chem. 92, 340-59 
(1914). 

Remarks on the work of Kullberg: ’’The simultaneous change in the 
content of glycogen,nitrogen and enzyme in yeast.’ 1 E. Salkowski. 

Z. physiol. Chem. 93, 336-8 (l914). , 

Method far the quantitative determination "of yeast glycogen and the 
question of the action of alkali on glycogen ‘formation in yeast. 

P. Mayer. Biochem. Z. 136, 487-97 (1923). 

« • 

The retention of reserve carbohydrate 'by the assimilatory and dis- 
similatory power of yeast. J. Warkany. Biochem. Z. 150, 271-80 (1924, 

Studies on glycogen. T. ‘The nature of yeast glycogen, its prepara¬ 
tion, estimation, and role in yeast metabolism. ‘ A. R« Ling, D. R. 
Nanji and F. J.Paton. J. Inst. Brewing 31, 316-21 (l925). 

The preparation of yeast glycogen*. 'T. Yolcoyama. Beitr. Physiol. 

3, 95-1-10 (1925). ■ 

Synthesis and fermentation of glycogen by maltase-free yeast. A. 
Gottschalk. Z. physiol. Chem. 152, 132-5 (1926). 

Comparative experiments on the fermentability of zymohexoses, 
glycogen and starch. J. Leibowitz. Z. physiol. Chem. 173, 84-8 (1928 






Glycogen. II. Preparation of glycogen from yeast, and the identity 
glycogen from different sources. K. M. Daoud and A. R. Ling. 

J. Soc. Chem. Ind. 50, 365-8T (l93l); III. Nature of the carbo¬ 
hydrate constituents of the cell membrane of yeast. Ibid. 379-82T. 

Glycogen formation in yeast. F. T. Brucke. Bioohem. Z. 264, 157-62 
(I933j. 


Yeast glycogen* * A. Heiduschka and G. Schafer. Arch. Pharm. 272, 
•137-42 (1934). 

The importance of ’’pantothenic acid” in fermentation, respiration 
and glycogen storage. R. J. Williams, W. A. Mosher and E. Rohrman. 
Bioohem. J. 30, 2036-9 (l936). 

Yeast gum and glycogen* F. Stockhausen and K. Silbereisen. 

Biochem. Z. 287/276-86 (l936). 

Glycogen breakdown in muscle extract and yeast juice. H. Lehmann. 
Nature 141,-470 (1938). 

The reversible enzymic breakdown of glycogen in liver and yeast. 

D. J. Bell, L. J. Harris, and N. W. Pirie. Ann. Repts. Progress 
Chem., London, 1939, 361-2 (1940). 

Growth and Growth Substances, General 

The cultivation of yeast, F. Schonfeld. Z. angew. Chem. 23, 985-6 
(1910). 

Ethyl acetate as carbon source for yeasts and other budding fungi. 
H. Will*and’R. Heuss. Z. ges. Brauw. (n.s.) 33, 128-9 (1912). 

The symbiotic life of yeast races. A. J. J. Vandevelde. Orig.Com- 
mun,, 8th Intern. Congr. Appl. Chem. (N.Y. 1912) 14, 191-202 (1912). 

• * 

Nourishment of yeast cells. M, Rubner • Sitzber .preuss. Akad. Wiss. 
1913, 232-43 (l913). - * 

The velocity and magnitude of yeast growth in wort. T. Carlson. 
Bioohem. Z. 57, 313-34 (l913). 

Influence of brew-water on yeast, wort and l^eer. K. Micksch. 

Chem. Abstr. 8, 1484 (1914). 



-124- 



Nutrition of yeast with glycerol and other, ajcoho'ls. -T. Bokorny. 
AUg. Brauer-Hopfcin-Ztg. 56, 177-80, 195-6 (1916); Chem. Abstr. 

11, 3375 (1917). ' ' ' 

Observations on ^reast (mostly brewers pressed yeasts of Munchen 
T. Bokorny, Pfluger ! s Arch, ges. Physiql, 164, 203-73 (1916), 

The formation-of protein from different sources of'carbon. T. 

Bokorny. Munch, med. Wochschr. 63, 191-2 (1916). 

The influence of the addition of unrefined sugar to wort on the 
biology • of yeasts, . H, Zikes, Centr, Bakt. Parasitenk., Abt • II, 

46, 385-90 (1916) '' * ■ 

Some observations on. yeast growth. A. Slator. Biochem, J. 12, 

248-58 (1913)„ 

Metabolin and antibolin of yeast. E. Vahlen. Z. physiol. Chem, 

106, 133-78 (1919). 

Influence of substances obtained from; yeast on the fermentation 
of carbohydrates by yeast. E. Abderhalden. Fermentforsch. 3, 44-70 
(1919). " - .. 

Superphosphate as yeast nutriment. G, Ellrodt. Brennerei Ztg. 36, 
8239 (1919); Chem. Abstr. 14, 794 (1920). 

Yeast growth, L. Eynon. J. Soc..Chem, Ind. 40, 187-8R (l92l). 

Yeast crops and the factors which determine them. A. Slator. J. 
Chem. Soc. 119,. Trans,, 115-31 (l92l). 

Nutritional factors in the growth of yeast and* bacteria. I. Vitamin: 
L. Freedman and C a Funk, J. Metab;. Res. 1, 457-68 (1922). 

Yeast and aldehyde. T. Bokorny. Allg• Brauer-Hopfen-Ztg. 62, 
1057-60, 1149-50 (l922); Chem. Abstr. 17, 3347 (1923). 

Free acid and its influence upon the reproduction of yeast and 
microbeso M. H* van Laer and J. Morten. Compt. rend, soc, biol. 

87, 990.-2 (l922X ' . , 

The rate of formation and the yield of yeast in wort. N. A. Clark. 

J 0 physiol. Chem. 26, 42-60 (l922). 




- 125 - 


Can yeast grow in chemically pure medium? C. Funk and L. Freedman. 
Proc. Soc. Exptl. Biol. Med. 20, 311-3 (l923). 

Studies on yeast. VI. Thb growth of Saccharomyces cerevisiao in 
synthetic mediums. E, I. Fulmer and V. E*. Nelson. J. Infectious 
Diseases 33, 130-3 (1923). 

Food accessory factbrs*(vitamins) in bacterial growth. Observa¬ 
tions on the ultimate source of accessory growth substances for 
yeast. VII. R. C. Robertson and D. J, Davis. J. Infectious 
Diseases 32, 153-8 (1923). 

The growth of yeast on a medium of wholly synthetic origin. E. I. 
Fulmer, V. E. Nelson and A. White. J. Biol. Chem. 57, 397-9 (1923)* 

The growth of yeasts on synthetic agar mediums'. E. I. Fulmer and M. 
Grimes. J. Bact. 8, 585 (1923). 

Allelocatalysis and the growth of yeast. G. L. Peskett. Biochem. J. 
18, 866-71 (1924). 

Limitation to the development of microorganisms in artificial mediums 
A. Berdnikow. Compt. rend. soc. blol. 90, 1305-6 (1924). 

Continuous reproduction of microorganisms in synthetic media. C. H. 
Workman. Science (n.s.) 62, 115-6 (1925). 

The influence of sugar on the growth and development of yeast. 

G. A. Nadson and V. H. Zelenekkaja. Wochschr. Brau. 42, 133-4 (1925) 

Multiplication of yeasts in solutions of purified nutrients. M. B. 
MacDonald. .Am. J. Hyg. 5, 622-34 (1925). 

Calcium need of algae and yeasts. 0. Loew. Biol. Zentr. 45, 122-4 
(1925). 

Effect of temperature upon the growth of yeast in various media. 

F. F. Sherwood and E. I. Fulmer. J. Fhys. Chem. 30, 738-56 (l926). 

Growth of yeast in wort. 0. Ludwig. Biochem. Z. 167, 384-94 (1926). 

The multiplication of yeasts and yeast-like fungi in synthetic nutri¬ 
ent solutions. -F. W. Tanner, E. D. Devereux and F. M. Higgi ns# 

J. Bact. 11, 45-64 (1926).‘ 




-126- 


Several observations on the growth-stimulating action of yeast ex- 
tract for Saocharomyces sake. R. Takada. J*. Soc. Chem. Tnd. a P an 
29, 358-63, 'sup’pl. binding 87B (1926). 

Studies on the growth of yeast. III. A further study on the in¬ 
fluence of volume of medium employed. G. L. Peskett. Biochem. . 

21, 104-10 (1927). 

The production of a yeast-growth stimulant by heating'media under 
pressure. E. I. Fulmer and B. Huesselmann. Iowa State Coll. J-. 

Soi. ‘l, 411-7 (1927). 

Rate of the multiplication of yeast at different temperatures. 0. W. 
Richards* ’J. Phys • Chem. .32, 1865-71 (19.28)* 

Potentially unlimited multiplication of yeast with constant en¬ 
vironment / and the limiting of growth by changing environment. 0. W. 
Richards. J. Gen. Physiol. 11, 525-38 (1928). 

The effect of the medium on the weight and osmotic pressure of yeast 
cells. G. Seliber and R.. Katznplson. Proto plasma 7, 204-31 V1929J. 

Effect of various preparations on the growth of bakers 1 and brewers 1 
yeasts. R. J. Williams, M. E. Warner and R. R. Roehm. J. Am. Chem. 
Soc. 51, 2764-73 (1929). 

The growth*of yeast and increase of its components in large-scale 
production. H. Claassen. Biochem. Z. 228, 154-62 (1930), 

Biological observations on the. growth of yeastwith special reference 
to nitrates as a nitrogen source. K. Pirschle. Biochem. Z. 218, 
41*2-44* (1930). 

Studies on growth acceleration in protozoa and yeast. H. H. Darby. 
J.Exptl. Biol. 7, 3C8-16 (1930). 

Nutritional physiology of a cultivated top yeast. W. Schwartz and 
R. Kautzmann. Arch. Mikrobiol. 2^ 537-67 (l93l). 

'The production of yeast growth stimulants by the molds. I. Asper¬ 
gillus niger, Tr i ohoder ma Jignorum and Aspergill us olavatus . H. 
Schopmeyer and E 0 I. Fulmer. J. Bact. 22, '23-8 ll931). 

Is the nutrilite for "Gebruder Mayer” yeast of universal biological 
importance? R. J. Williams, C. M. Lyman, G, H. Goodyear and J. H. 
Truesdail. J. Am. Chem. Soc. 54, 3462-3 (l932). 











-127- 


The stimulation of yeast growth by thallium,a’"bios” impurity of 
asparagine. 0. W. Richards. J. Biol. Chain. 96, 405-18* (1932). 

Production of yeast-growth stimulants by molds on various media. 

H. Schopmeyer. Iowa State Coll. J. Sci. 6, 471-2 (1932). 

The effect of phosphorous compounds on the development of yeasts 
cultivated aerobically on molasses must. G. Mezzadroli and A. Amati. 
Giorn. biol. applicata ind. chim. 2, 1-20 (1932); Chem. Abstr. 28, 

5173 (1934). 

Yeast growth. T. Philipson. Biochem. Z. 258, 244-50 (l933). 

Yeast growth-stimulants in white sugars. H. H. Hall, L. H. James 
and L. S. Stuart. Ind. Eng. Chem. 25, 1052-4 (193*3). 

Reproduction of yeast cultures. A. Klem. Hvalrad. Skrift. 7, 

55-91 (1933). 

Plant-growth substances. XIII. Hoteroauxin as metabolic product 
of lower plant organisms. Isolation from yeast. F. Kogl and D. G.F.R. 
Kostermans, with A. J. Haagen-Smit and H. Erxleben. Z. physiol. Chem. 
228, 113-21 (1934). 

Influence of different cations on the growth of yeast cells. A. 
Lasnitzki and E. Szorenyi. Biochem. J. 28, 1678-83 (l934). 

Investigations on the assimilation of growth substances by yeast 
from wort. N. Nielsen. Compt. rend. trav. lab. Carlsberg 20, No. 1, 

16 pp. (1934). 

Chemistry of cell growth I. 0. Rahn. Cold Spring Harbor Symposia 2, 
57-62 (l*934). 

The analysis of growth as illustrated by yeast. 0. W. Richards. 

Cold Spring Harbor Symposia 2, 157-66 '1934). 

The growth of yeast in synthetic media and the factors produced by 
yeast which limit this growth. V. Hartelius. Compt. rend. trav. 
lab. Carlsberg 20, No. 7, 44 pp. (1934). 

The nutritive functions of yeast. R. H. Hopkins. Congr. intern, 
tech. chim. ind. agr. (Brussels 1935) 4, tome 3, 409-15 (1935). 

Effects of chemical stimulants on yeast growth. ,F. L. Trainina. 

Proc. Inst. feci. Res. Food Ind., Leningrad, 2’, No. 2, 141-55 (1935); 
Chem. Abstr. 30, 5256 (l936). 


Comparative investigations of the action of v “ ri ° US M ?^°^ f a °6° rS 
on the growth of some yeasts. L. Ronsdorf. Arch. Mikro . » 

309-25 (1935). 

The growth of yeast with special reference to the pH of the medmm.. 

K. Taxner. Kiser l'etugyi K'ozlameryek 38, 225-42 (l935); em. s 
30, 3938-9 (1936). 

Yeast growth substances, N, Nielsen. Compt. rend. trav. lab. 
Carlsberg, physiol*, 21, 151-82 (1935)• 

Production of bacterial growth stimulants by yeast. L. H. Pulkki. 

Ann. Acad.'Sci. F'ennlcae A41, No* 1, 141 pp.- V1935]. 

Yeast feeding and yeast breeding. C. A. Warren. Brewer and Maltster 
54, No. '4, 31, 80 (1935). 


The influence of protein preparations, prepared according to S. S. R 
Perov, on the multiplication of yeasts. V. Troitskii.Trudy Lab. 
Izuch. Belka Belkov. Obmena Org. Vsesoyuz. Akad. Sel'sko-Khoz. 

Nauk Lenina 9, 53-62 (l936)j Chem. Abstr• 34, 5102 (1940]. 

• Effect of yeast on the growth of Sarcina . J* F u chs. Wochschr* Brau . 
53, 1-3 (1936). 

Yeast growth substances. F. Boas. Angew. Bot. 18, 348-50 (1936)* 

Yeast-growth substances in buds and leaves. J. Dagys• Protoplasma 
26, 20-44 (l936 ). 

Role of phosphates in oxidative processes. VII, Activation of growth 
of yeast by phosphates. A, Maikov and A. Mesonshik. Ukrain.Khem. 

Zhur. 12, 153-67 (168 in English)(l937); Chem. Abstr. 32, 5415 (l938). 


The measurement of the biocatalysts of yeasts. Y. Medvedev and N. S, 
Vysotskaya. Fermentforsch. 15, 257-63 (1937). 

The effect of certain stimulants on the growth of yeast. J. B. Lesh, 
Iowa State Coll. J. Sci. 12, 140-1 (l937). 

Action of growth factor on various types of* yeast and mold. N. Niels) 
and Sing-Fang Fang. Compt. rend. trav. lab. Carlsberg, physiol v 22, 
141-54 (1937). 


Some effects of methylcholanthrene on the morphology and growth of 
yeasts. C. W. Dodge and B. S. Dodge. Ann. Mo. Bot. Garden 24, 
583-9 (1937). • • • • 






-129- 


Separation of growth-promoting factors for yeast and molds# N, 
Nielsen and V. Hartelius. Compt. rend. trav. lab. Carlsberg, physiol 
22, 1*22 (1937). 

Role of certain growth factors in the production of diptheria toxin, 
ii. Mustafa. Compt. rond. soc. biol. 125, 615-17 (l937). 

Yeast-growth substance in maize seedlings. J. Dagys. Protoplasma 
28, 205-29 (1937). 

The effect of low temperature on the development of microorganisms. 
III. The effect of low temperature on the growth of bacteria and 
yeasts. F. M. Chistyakov and G. L. Noskova. Mikrobiologiya 
7, 55-6, 78 (1938). 

Sugar-degradation products that affect the growth of yeast. S. G. 
Machevitskaya. J. Appl. Chem., Leningrad, 11, 511-14 (1938). 

Dynamics and. the^ determination of yeast growth substance activity. 

C. Enders and M. Hegendorfer. Biochem. Z. 298, 16-26 (l938). 

Certain factors affecting the growth of yeast. N. F. True, L. Paul, 

N. J. Min er and P. S. Prickett. J. Bact. 36, 249-50 (1938). 

Colchincine stimulation of yeast growth fails to reveal mitosis. 

O. Yf, Richards. J. Bact. 36, 187-95 (l938). 

Mathematical^ representation of the course of yeast growth. R.S.W. 
Thorne. J. r Inst. Brewing 45, 472-86 (1939). 

Investigations- on the development of yeast cells. ( Saocharomyces 
sp. )• Mechanical e'quations expressing the development of living 
beings, and the biophysical-chemical relationships. F. Kovessi. 
Intern. Congr. Microbiol. Rept. Proc. (N. Y. 1939) 3, 753 (1940) 

(in English). 

♦ * 

Growth-factor content of various raw materials used in the manufac¬ 
ture of pressed yeast. R. lilies. Z. Spiritusind. 62, 59-60, 68, 70 
(1939). 



Studies on biological cell substance synthosis in yeast, IV. Long 
cultivation -experiments with simple carbon compounds. H. Finland 
•j. Krebs. Bipchom. Z. 300, 175-82 (l939)» V. Relation of carbon 
dioxide to the yeast yield. Ibid. 301, 9-2 (1939); • 

of the yields of yeast under standard conditions. Ibid. Lt> 


Growth of yeast in synthotio nutrient media of constant pH. S. 
Hjorth-Hansen. Biochem. Z« 301, 292-300 (1939). 

Bound- yeast-growth factor. J. Dagys. Protoplasma 31, 624-34' (1939) 
(in German)* 


The-growth-promoting substance of brewers’ yeast as a growth-inhibit¬ 
ing factor for yeast, and its effect upon the economic coefficients, 
V, Hartelius. Planta 29, 621-35 (1939). 


^/TeastT* growth factors of birch sap; J. Dagys. Compfc. rend. trav. 
lab. Carlsberg, physio^. v 23, 1-15 (l940)* 


Biochemistry of "Bakunae” fungus of rice. V. Effect of gibberellin 
on growth, fermentation and size of yeast cells. T 0 Hayasi. J. 

Agr. Chem. Soc. Japan 16, 386-8 (l940). 

Raw materials rich in growth substances as- mash ingredients in the 
production of bakers’ yeast. F. Wendel. Brennerei Ztg* 57, 

71, 73 (1940); Chem. Abstr. 36, 1731 (1942). 1 

{ ‘ • ' * 

The practical significance of growth substances in the manufacture 
of bakers’ yeast from molasses• F. Wendel. Brehnerei Ztg. 57, 

‘67, 69'(1940); Chem..Abstr. 36^ 2992 (1942). * 


Investigations on yeast food. R. H. Hopkins. Wallerstein Labs. 
-Commun.-- 4, No. 11,' 7-13 (l94l). 

Growth-promoting nutrilites ,for yeasty. *R. J. Williams. ;i . Siol. 

Revs. Cambridge Phil Soc. 16, 49-80 (l94l). 

Isolation of the growth-promoting substance from yeast. R. Kuhn 
and K. Schwarz. Ber. 74B, 1617-24 : (l94l). 


Role of potassium in yeast. E. J. Conway and J. Breen. 
724 (l941). 


Nature 148, 


The growth substances of yeast and their determination by Nielsen’s 
method in nutrient solutions, especially molasses. H. Claassen* 

Z. Spiritusind. 65, 1-2 (l942). 


- 131 - 


■^he importance of growth factors in the propagation of yeast• V. 
Stuchlik. Chem. Obzor 17, 1 - 6 , 25-31 (1942 )5 Chem. Abstr. 37, 4528 
(1943). 

Yeast-growth-promoting effect of diaminocarboxylic acid derived from 
biotin. V. du Vigneaud, K. Dittmer, K. Hofmann and D. B. Melville. 

Proc. Soc. Exptl. Biol. Med* 50, 374-5 (l942). 

The !, unknown factor" in the growth of Sac char omyces cerevisiae . 

L* H. Leonian and V, G. Lilly. J. Bact. 45, 191-2 (1943 ) • 

Effect of halogens and halogenated' compounds 

The behavior of bacteria, yeasty and molds towards iodine compounds. 

A. Kossowicz and W. Loew. Z. Garungsphysiols 2 , 1913. 

Fermentative action of fresh yeast in the presence of antiseptics* 

C. Neuberg and F. F. ^ord. Biochem. Z. 67, 12-17 (1914). 

# 

Comparative studies of the ferment-retarding action of some 
chlorine derivatives of methane, ethane and ethylene. H. Plagge. 

Biochem. . Z. 118, 129-43-(l92l). 

The action of iodine on yeast. F. Windisch. Wochschr. Brau. 44, 

516-7 (l927). 

Studies on iodine as a biogenous element* XT, The effect of iodine 
on yeast. I. K. Scharrer and W. Schwartz. Biochem. Z. 187, 159-79 
(l927)» 

Action of chloroform on development of yeast. . M, N, Meissel. Wochschr. 
Brau. 45, 488-90 (1928). 

Persistance of acclimatization to fluoride after sporulation of the 
yeast. H. Stantial. Univ. of Toronto. Trans. Roy. Soc. Can. (3) 

22, III, 263-5 (1928). 

'Biochemical studies-on iodine. K. Scharrer. Z. angew. Chem. 41, 

980-2 (1928). 

The influence of iodine upon the growth and metabolism of yeasts. 

J. E* Greaves, C. E* Zobell and J. Dudley Greaves* J. Bact. 16, 

409-30 (1928). 

The inhibition of glucolysis of living yeast cells. II. Specific 
inhibition. W. Schoeller and M. Gehrke. Klin. Wochschr. 9, 1129-30 
(1930). 





-132- 


The influence of monoiodoacetic acid on the enzymic hydrolysis of 
carbohydrate. E. Lundsgaard. Biochem. Z. 220, 1-7 11930;. 

The influence of monoiodoacetic acid on the hydrolytic t and oxidative 
metabolism. E. Lundsgaard. Biochem. Z. 220, 8-18 (1930) 

Effect of iodine on the carbon dioxide production of fermentation 
yeasts. K. Scharrer and G. Claus. Arch. Mikrobiol. 1, 3*3-64 U930). 

The influence of iodine on the reproduction of yeafcts. J. Kooijmans. 
Zentr. Bakt. Parasitenk, Abt. II, 82, 347-53 (1930). 

Disinfection.. HI. The taking up of iodine by yeast cells. G. 

Knaysi and M. Gordon. J. Infectious Diseases 47, 318-21 (1930). 

Action of various halogen, derivatives upon alcoholic fermentation. 

Po Cayrol. Compt. rend. 193, 446-7 (l93l). 

Fermentation by yeast preparations. I. Effect of. monoiod-pacetate on 
the fermentation of hexosediphosphate. II. Action of arsenate on 
the induction period of zymin. M. Giffen MacFarlane. Biochem, J. 

.25, 822-8 (1931). 

% r 

Effect of iodine on yeast. II. K. Scharrer and W. Schwartz. Biochem. 
Z. 245, 218-33 (.1932). 

The influence of phosphates and bromates as catalysts for the growth 
of Saccharomyces cerevisiae. E. Caserio. Boll. ist. sieroterap. 
milan. 12, 742-51 ^1933). 

Action of various halogen derivatives on the lower fungi (yeasts and 
molds). L. Genevois, P. Cayrol and T. Nicolaieff. Compt. 'rend. soo. 

• biol. 112*, 1382-3 ' •(■1933). ' • • « 

The effect of halogen acids and their esters upon yeast cells. P. 
Cayrol. Ann. ^physiol, phishcochim. biol. 9, 999-1102; (1933). 

The action of fluoride on the intermediary processes in the glucolysis 
of yeast-, E. Lehnartz. Z. physiol. Chem. 230, 90-5 (1934). 

Preservation and selective fermentation, (action of monobromoacetic 
acid). J. Dubaquie and G. Debordes. Ann. ferment. 1, 33-40 (1935). 

* * ^ 

Relief cjf; fluoride inhibition .in live top yeast by adenylic acid. J. 
Runnstrom and T, Hemberg. Naturwi ssenscha ften 25, 74 Xl937). 








- 133 - 


Inhibition of fermentation of dry yeast by monoiodoacetate. J. 

Runnstrom and F. Aim. Naturwissenshaften‘25, 73-4 (l937). 

Toxic action /on yeast/ of some compounds which form hydrochloric 
acid by hydrolysis. H. Magne'and P. Remy. Bull. soc. chim. biol. 

19, 1092-1104 (1937). 

The influence of formalin and chlorine on the reproduction energy 
of yeast in molasses. E. Kvasnikov. S-pirto'-Vodochnaya Prdm;- 14, 

No. 2, 22-5 (1937); Chem. Abstr. 33, 4737 U939J. 

How does fluoride depress yeast respiration? J. Runnstrom, H. Borei 
and E. Sperber. Arkiv Kemi Mineral. Geol. 13A, No. 22, 29 pp. (1939). 

Protection against the inhibitory action of fluoride (Protection con¬ 
ferred by substrate in the respiration and fermentation of bakers’ 
yeast). John Runnstrom, R. Gurney and E. Sperber. Enzymologia 10, 1-39 
(1941). 

Chemical mechanism of fluoride inhibition of yeast. 0. Warburg and 
W. Christian. Naturwissenschaften 29, 590 (l94l). 

High Temperature Yeasts 

Heat resistant races of yeast. J. Renning. Ber. 62B, 1267-70 (l929). 

High-temperature yeasts. G. Staiger and M. Glaubitz. Z. Spiritusind. 

53, 2-3 (1930). 

Yeasts with high fermentation temperatures• G. Staiger and M. 

Glaubitz. Zentr. Bakfc. Parasitenk, Abt. II, 80, 225-27 (l930). 

Biochemical control of heat resistance. N. A. Khlebnikova and G. Y. 
Bolondz. Compt. rend. acad. sci. U.R.S.S. (n.s.) 2, 584-6 (586-8 in 
English)(l934). 

Fermentation in agricultural distilleries. J. Dehnicke. Z. Spiritusind 
57, 289-90,'292 (1934).' 

Effect of Hormones 

11 ■ ■ 1 “ ' * 

Effect of some food hormones and glandular products on the rate of 
growth of Paramecium oaudat um. M. H. Chambers. Biol. Bull. 36, 

82-91 (1919). 

Is insulin able to affect thg assimilatory or dissimilatory power of 
yeast shaken with air? 0. Furth. Biochem. Z. 150, 265-70 (l924). 






Effect of adrenaline and of related substances on the fermentation 
of yeast. H. Popper. Biochem. Z. 162, 271-7 (l926). 

9 

The influence of insulin on the fermenting power of yeast cells. 

E. Abderhalden. Fermentforsch. 8, 227-31 (1925). 

i * 

The influence of thyroid preparations on the energy exchange of 
yeast. F. Meyer. Endokrinologie 2, 337-46 (l928)., 

The influence of thymus gland extracts on yeasjb cells (S^ cerevisiae ). 
M. ‘Heller and Cr. Feshchehko. Biochem.' Z. 217, 465-72 (l930 )• 

The effect of hormones on yeasts, molds and bacteria. A. A. Imshenetz 
Bull', acad. sciV tt.R.S.S./mdth. nat., 1932, 1559-77 (1578 in English) 
(1932). " ' 

The influence of crystalline hormones on the growth of certain species 
of yeast. A. P, Weber. /Compt• rend. 202, 517-19 (l936). 

The action of the follicular hormone on the growth of some microorgan 
isms. A. Lund. Com pt. rend v trav. lab'. Carlsberg 21, physiol, 231-8 
(i936>. ' ' , . 

Effect of costal line hormones on the growth of yeasts. A. P. Weber. 
Ann. ferment. 3, 5-29, 65-86 (l937). 

Absorption of insulin by yeasts. L. Rosenthal and J. Kan let, Proc • 

Soc. Exptl. Biol. Med.,37, 650-1 (l938>.• 

i 

Feeding of Hogs and Sheep /;* » 

. tr 

Utilization of dried yeast in the rapid-fattening of hogs. W. Voltz. 
Woclisohr. Brau. 28, 537-41, 550-5 (l91l). 

. . • •' . ' : ' -' u - ■ • 

< 

The influence of nourishment and retention on the increase in body 
weight, the body form, and the slaughter results in case of growing 
pj-gs. Feeding experiments with dry yeast, potatoes, and barley. W. 
Voltz. Landw. Jahrb, 42, 119-79 (l9l2 

The utilization of two yeast mixtures (straw yeast and peat-charcoal 
yeast) by ruminants (sheep). W. Voltz, U. Dietrich and A. Deutschland. 
Landw. Jahrb. 45, 1-27 (l913). 

Feeding experiments with fattening swine, making comparison, of dried 
yeast, granulated blood and extracted fish meal. J. &lein. 
Milchwirtschaft. Zentr. 44, 97-103 (l915). 







- 135 - 


Utilization of brewery yeast in comparison with so-called n inorganic 
yeast by the animal, organism in experiments with dogs and ruminants 
(sheep)* W, Voltz. Wochschr* Brau 36, 43-5 (1919). 

The fodder value of dry yeast on the basis of efficiency and 
fattening experiments on sheep and hogs* F.^oncamp* Landw. Vers* Sta. 

96, 143-206 \1920). 

The inadequacy of white-bread flour and fish meal for prolonged growth 
of pigs and its amelioration with yeast or, stout* A. H. Boissett 
and J* Golding. Biochem. J* 25, 349-57 (l93l)* 

The influence of feeding irradiated yeast on the growth of fattening 
hogs. R. Gartner and U. Gaede. Landw. Jahrb. 75, 751-55 (l932). 

The effect of yeast and casein supplements to corn and soy-bean 
rations when fed to rats and swine. C. L. Shrewsbury, C* ^* Vestal 
and S. Hauge* J. Agr. Res. 44, 267-74 (l932). 

The value of wood-sugar yeast as a feeding stuff* I. The nutrient 
value of the yeast on the basis of metabolism and respiration trials 
with pigs and cows. G. Fingerling and F. Honoamp. , Landw. Vers* Sta. 

118, 263-86 (1934). 

Nitrogen deposition in growing pigs by feeding with dry yeast, ground 
soy beans and peanut meal. J. Schmidt, M. Freun v. Schleinitz 
and E. Lagneau. Biedermanns Zentr.,Abt. B.-, .6, 281-91.(1934). 

Fattening of pigs with wood sugar yeast as the protein food in 
comparison with fish meal. K. Richter and H. Bruggemann. Biedermanns 
♦Zentr., Abt. B., 8, 597-9 (1936). 

* if 

Feeding experiments with wood sugar yeast in fattening pigs. H. Bunger, 
J. Schultz and H. Augustin. Biedermanns Zentr., Abt. B, 8, 600-7 
•(1936). - , 

Feeding experiments with wood sugar yeo,st in fattening pigs* K, Richter 
H. Bruggemann, H. Bunger, J. .Schultz and H # Augustin. Biedermanns. 
Zentr., Abt.*B, 8, 594-6 ^1936^. - 

Feeding value of wood sugar yeast. K. Richter and H. Bruggemann. 
Biedermanns Zentr.,Abt. B, 9, 95-105 (l937)„ 

The feeding value of ye^st from sulfite waste liquor. K. Richter and 
R. Ehinger. Z. Tierernahr. Futtermittelk. 1, 235-40 (l938). 


- 136 - 


The /feeding efficiency of refuse brewery yeast in fresh, cooked and 
dried formsT K. Nehring and W. Schramm. Z.. Tierernahr. Futtermittel 
3, 97-108 (l939). ' ■ 


Fermenting feeds for hogs. C. P. Thompson and J. C. Hillier. Okla. 
k. M. Coll. iigr. Ex'pt. Sta. Mim. Cir. 27, 5 pp. (1939;. 

The relation of diet to the, occurrence of ataxia and degeneration in 
the. nervous system of pigs. M. M. Wintrobe, J. L. filler, Jr., an 
H. Lisco. Bull. Johns Hopkins Hosp. 67, 377-406 (1940;. 

Digestibility of the Fink protein slops by pigs and ruminants, and 
tho biological protein value of potato yeast. E, Mangold, H. Stotz 
and k. Columbus. Forschungsdienst 10, 183-91 (1940.). . 

Digestibility and biological value of the protein of fresh and pro- 
served brewing yeasts as determined in tests with hogs and ruminants. 
E. Mangold, A. Columbus and A. Peham. Biedermanns Zentr., Abt B, 
(n.s.j ;13, 189-210 (l94l). 

The origin of rickets and its prevention 1 in feeding whale-moat meal 
to swine. W. Kirsch and H. Jantzon. * ; Biedermanns Zentr., Abt. B, 

(n.s•) 13, 180-8 (l94l). 

Wartime rations for pigs. Report of experiments with mangolds and 
biscuit waste, fodder yeast \ urea and dried skim milk. R. Braude and 
A. S. Foot. J. Agr. Sol. 32, 70-84 (1942^. 


The nutritive value of.yeast protein: Comparison of the supplemental 
values of yeast protein and casein for maize protein in the nutrition 
of the pig. T. F. Macrae, M. M # El-Sadr and K. C. Sellers. Biochem, 
J. 36, 460-75 (1942). 

Yeast as a protein supplement for pigs asnd its relation, to the appear 
ance of rickets. R. Braude, S. K. Kon and E« G. White. J. Comp. 
Path. Therap. 53, 161-89 (l943). 

The successful fattening of pigs on diets containing 20% of brewers* 
yeast. A. N. Worden. J. Compt. Path. Therap. 53, 190-5 (l943). 


Feeding the hogs; quality of commercial feeds. P. S. Shearer. 

, Flour and Feed 45, No. 2, 24, 27 (l944). 

Yeast as a protein supplement for pigs; further observations on its 
rachitogenic effect. R. Braude, S. K. Kon and E. G. White. J. 
Comp. Path. Therap. 54, 88-96 (1944). 




- 137 - 


Feeding of Horses 

* it 

Dry yeast and dry potatoes as food for horses* W. Voltz* Z. 
Spiritusind. 33, 579-80 (1910). 

The use of dried yeast as fee$ for draught horses and the experience 
with yeast in practice. W. Voltz. Wochschr. Brau. 29, 209-11 (1912)• 


The feeding of wood sugar yeast as a carrier of protein to work 
horses and the replacement of oats ration by dried scrap or potato 
flakes mixed with wood sugar yeast. .P. Ehrenberg and H. Nietsch. 
Landw. Vers. Sta, 125, 301-39 (l936). 


Invertase 


The adsorption affinity of yeast invertin* L. Michaelis. Biochem. Z. 

7, 488-92 (1908). 

Invertase of yeast. E. Salkowski. Z. physiol. Chem. 61, 124-38 (1909). 

The development of invertase in yeast. H. Euler and D. Johannsson* 

Z. physiol. Chem. 76, 388-95 (l91l). 

Augmentation of the invertase content of living yeast. L. Lichtwitz. 
Biochem. Z. 56, 160 (l913). 

Chemical composition and formation of enzymes. VIII. Simultaneous 
change in the quantity of invertase and fermentation enzymes in the 
living yeast. H. v. Euler and D, Johannson* Z. jfiaysiol. Chem. 84, 

97-108 (1913). 

The invertase reactions of mixed yeast cultures. A. J. J. Vandevelde 
and A. Vanderstricht• Biochem. Z. 51, 388-97 (l913). 

Invertase. I. Purification of invertase preparations by treatment with 
acids. J. Meisenheimer, St. Gambarjen and L. Semper. Biochem. Z. 

54, 108-22 (1913). 

Inversion of sucrose by invertase. VIII. An improved method for 
preparing strong invertase solutions from top of bottom yeast. C. S, 
Hudson. J. Am. Chem. Soc. 36, 1566-71 (l914). 

Invertase. III. Influence of temperature upon the invertase content 
of yeast. J. Meisenheimer and L. Semper. Biochem. Z. 67, 364-81 (1914), 

Invertase formation in yeast. H. v. Euler and H. Cramer. Bioohem. Z. 

58, 467-9 (1914). 




- 138 - 


Washing out of invertase and maltase from acetone-dried yeast, 

E. Buchner and F.. Reischle, Biochem. Z, 83, 1-5 (lc>17). 

Regeneration of saccharase in ^re-treated yeast. H, v. Euler and 
0, Svanberg. Z. tech. Biol. 7, 165-72 (1919). 

The content and formation of invertase in^yeast. H. v. Euler and 0. 
Svanberg. Z. physiol. Chem. 106, 201-49 (1919). 

Alteration in the inverting power of top yeast by pre-treatment. 

S. Lovgren. Ferment forsch. 3, 221-40 (1920). 

Toxic actions in enzymic processes. III. The influence of copper 
sulfate on the autolysis of the yeast cell. 0. Svanberg ; and H. v. 
Euler.. Ferment for sch*. 4,. 90-6 (l920). 

The effect of certain stimulating substances' on the invertase 
activity of yeas tv E. f W. Mi-liter. Univ. Chicago. J. Biol. Chem. 

48, 329-46 (l92l). 

The purification of yeqst invertase. -K. Josephson. Arkiv Kemi Mineral 
Geol. 8, No. 26, 21 pp. (l923). 

Behavior of c*-and ft -methyl glucosides toward taka-invertase • 

Y. Hattori. Biochem. Z. 150, 150-8 (l924). 

Invertase., X. R. Willstatter, X. Schneider and E. Bamann. Z. physiol 
Chem; 147, 248-74(1925); IK, Invertase enrichment in.yeast. R. 
Willstatter, C. D. Lowry, Jr. and K. Schneider. Ibid. 146, 158-80 
(1925). 

Invertin. VIII. R. Willstatter and K. Schneider. Z. physiol. Chem. 
142, 257-305 (1925). 

Nitrogen equilibrium in the yeast cell and increase in sucrase action# 
H. v. Euler, K. Josephson and H. Fink. Z. physiol. Chem. 154, 310-3 
(1926). 

Gluco- and fructo-sucrase. II. R. Kuhn and H. Munch. Z. physiol. Chem, 
163, 1-72 (1927). ' . 

The liberation of invertin from yeast. R. Willstatter and W. Grassmai 
Biochem. Z. 203, 308-12 (l928). 

Specific nature of invertase. ,R. Weidenhagen. Z-. Ver. deut. Zucker- 
Ind. 78, Tech. Tl., 406-18 Cl928). 


1 






- 139 - 


The specificity and mode of action of sugar-splitting enzymes, R, 
Weidenhagen. Z, Ver, deut. Zucker Ind., 7 p # Toch,.Tl #> 115-54 (1929)• 

Physiological function of magnesium in plants, E, Canals# Bull, soc. 
chim, biol, .11, 14-45 (l929). 

Antigenic properties of yeast invertase. K, Matsuoka, Z, physiol. 

Chem. 193, 167-70 (l930). 

Diffusion of yeast invertase through collodion membranes, J. M # 

Nelson and A, H, Palmer, J, Biol, Chem, 87, 1-6 (1930), 

Splitting sucrose by -glucosidase from yeast.' R. Weidenhagen. 

Z. Ver. deut. Zucker *nd. 80,'Tech. Tl., 374-85 (1930). 

Separation ofc* -glucosidase and ft -h-fructosidase in yeast autolyzates 
R. Weidenhagen. Z. Ver. deut. Zucker Ind. 80, Tech. Tl., 155-65 
(l930). 

Brief contributions. V. Activity of a nineteen-year old invertase 
solution, C, Neuberg and M. Kobel. Biochem. Z. 238, 251-2 (l93l). 

/3^h-^fructoside (invertase). I. R. Vfeidenhagen. Z. Ver. deut. Zucker 
Ind. 81, Tech. Tl., 501-8 (l93lJ. 

Similarity of the kinetics of invertase action in_ vivo a nd in_ vitro . 

J. M. Nelson, E. T. Palmer and B. G. Wilkes. J. Gen. Physiol. 

491-5 (1932); II. B. G. Wilkes and E. T. Palmer, Ibid. 16, 233-42 
(1932); III. J# M. Nelson and B. G. Wilkes. Ibid. 16, 571-7 (1933). 

Reactivation of koji invertase# N# Taketomi and T. Horikoshi# J. 

Soc. Chem. Ind. Japan 35, Suppl. binding,583 (l932J. 

The liberation of invertase from yeast. II# W. Grassmann and t T. 

<1932)i U1 -*• “<■ * 

Separation of-glucosidase and/?-h-fructosidase•in yeast autolyzates 
and the hydrolysis of sucrose. R. Weidenhagen. Z. Ver. deut. Zucker 
Ind. 82,‘Tech. Tl., 503-19 (1932). 

The enrichment of ^-h-fructosidase (invertase'' in bottom-fermented 
beer yeast. R. Weidenhagen. Angew. Chem. 47, 581-2 1934). 

Increasing the -h-fructosidase (invertase) content of bottom-fer¬ 
mentation beer yeast; enzyme formation in the yeast oell. R. 
Weidenhagen and L. Schriever. Z. Ver. deut. Zucker Ind. 84, Tech. Tl., 
402-33 (1934). 



- 140 - 


Preparation of highly active yeast invertase.. J. G. Lut i and J. M. 
Nelson# J# Biol# Chem, 107, 169-77 (1934J# 

Studies on invertase. I. A new modified method for .the isolation anc 
purification of invertase. T. KSzaki. Japan. J. Gastroenterol 7, 
125-34 (1935). ■ 

The action of dyestuffs on invertase. Tho nature of the union betwe< 
"yeast invertase and sucrose. J. H. Quastel and E. D. Yates. 
Enzymologia 1, 60-80 (l936). 

A simple procedure for separation of/3-h-fructosidase from yeast 
autolysates. R. "Weidenhagen. Z. Wirt shaft sgruppe Zuckennd. 86, 
Tech. Tl., 473-81 (1936). 

The coenzyme of invertase (cosucrase of bies, biosterol or vitamin Dg 
J. Stoeq. Arch, intern, physiol. 49, 1-15 (1939). 

Irradiated. 

Action of ultraviolet rays on the accessory food factors. Z- Z- Zilv 
Riochem. J. 13, 164-71 (l?i9). 

New observations on fat-sbluble growth factors. H. v.- Euler. Arkiu 
K e mi.Mineral. Geol. 9, N 'o. 28, 6pp. (1925). 

The increase in volume and vitamin content of human and cow milk by 
means of irradiated yeaist. M. Wachte-l. -Munch, med. Wochsohr. 76, 
1513-4 (1929). 

Antirachitic value of irradiated yeast. S. K. Kon and M. Mayzner. 
Lancet 218, I, 794-6 (l93o). 

Fat-soluble vitamins. XXX. The antirachitic value of cow milk as 
modified by the feeding of irradiated yeast. H. Steenbock, B. B. 
Hart, F. Hanning and g'. C. Humphrey. J. Biol. Chem. 88, 197-214 (1! 

Dietary factors influencing calcium assimilation. XIII. The influen 
of irradiated yeast on the calcium and phosphorus metabolism of mil. 
ing cows. E. B. Hart, H. Steenbock, 0. L.-Kline and G. C. Humphrey 
J. Biol. Chem. 86, 145-55 (1930). 

Increasing the vitamin D potency of cow'.milk by the daily feeding 
of irradiated yeast or irradiated ergosterol. B. H. Thomas and F. 
Macleod. Science (n.s.) 73, 618-20 (1931)• 






- 141 - 


The antirachitic value of irradiated yeast. S. K. Kon. Lancet 221, 

II, 5V9-82 (l93l). 

The antirachitic potency of the milk of cows fed irradiated yeast or 
ergosterol. A. F. Hess, J. M. Lewis, F. L. MacLeod and B. H* Thomas. 

J. Am. Med. Assoc.. 97, 370-5 (l93l). 

Possibility of increasing the milk secretion of cows by feeding with 
irradiated feeding stuffs. F. Bilek and L’. Hynek. Zemed..Arch. 22, 
449-54 (1931); Chem. Abstr. 28, 3447 (1934). 

Influence of feeding irradiated yeast upon milk and its nutritive 
value. F. Kieferle. Intern. Milchwirtsch. Kongr. (Copenhagen 193l)^"|Z* 
Sec. 1, 67-77 (l93l)j Chem. Abstr. 27, 755 (l933). 

Quantitative studies on the formation of vitamin $ in dried beer yeast 
after irradiation with ultraviolet light. K. Schubel and W. Gehlen. 
Arch, exptl. Path. Pharmakol. 166, 348-53 (1932). 

Enriching yeast with vitamin D by irradiation with ultraviolet rays. 

V. Vadimov, A. ^oznaya and V. Semashko. Elektr.. Sel’skogo Khoz. 2, 

No. 8, 20-38.(1932)^ Chem. Abstr. 27, 1032 (1933). 

A study of the milk, blood and excreta of' cows fed moderate and ex¬ 
cessive amounts of irradiated yeast or ergosterol. A. F, Hess, R. F. 
Light, C. N. Frey and J. Gross. J. Biol. Chem. 97, 369-77 (l932). 

Antiraohitic value of milk from cows fed'irradiated yeast. E. T. 

Wyman and A. M . Butler. Am. J. Diseases Children 43, 1509-18 (l932). 


The effect on milk yield of feeding irradiated yeast. H. M. Kroon. 
Milchwirtschaft. Zentr. 60, 325-8 Cl 932). 

Irradiated yeast as a feeding stuff to increase milk production. H. 
Poelt. Z. Vitaminforsch. \ 9 289-294 (1932). 

The reaction of the chicken to irradiated ergosterol and irradiated 
yeast as contrasted with the natural vitamin D of fish liver oils. 

H, Steenbock, S. W. F. Kletzien and J. G. Halpin. J. Biol. Chetti. 97, 
249-64 (1932). 

■^he vitamin D potency of sun-irradiated dried yeast* 1 K, H. Coward. 
Lancet 225,11, 920 (l933). • . 

; .... 

Increase of vitamin D :Ln yeast by ultraviolet irradiation. . S. N. 
Matzko. Arch. Tierernahr. Tierzucht 9, 623-36 (1933). 


- 142 - 


^itamin D milk from, yeast-fed.cows. E. A• Woelffer. Cornell Vet. 

23, 313 r 24^1933). 1: 

n 

The antirachitic value of irradiated yeast. S. Lepsky. Z. Zucht., 
Reihe.-P, 26:, 237-44 ('1933^ 

Comparative antirachitic efficiency of irradiated ergosterol, irradiated 
yeast and cod-liver oil for the chicken.. . R. M. Bethke, P. R. Record 
and D.= C-. Kennard. J. Nutrition 6, 413-25 (1933 ^. 

Feeding tests.show no injury when irradiated foods make up entire 
ration. F. C. Schoenleber and H. Steenbock. Bull. Agr.-'Expt. Sta. 

UnivWis-. 430 (Ann. Rent. 1933-4) 136 (l935). 

Relative values of irradiated yeast and irradiated ergosterol in 
the production of vitamin D milk. W. C, Russell, D. E. Wilcox, J. 
Waddell and L. -T. Wilson. J. Dairy Sci. 17, 445-53 ll934). 

The production of’vitamin D milk by the feeding of irradiated yeast. 

C. A. Smith. Milk Plant Mo. 23, No. 5, 24-7 (l934). 

The relative, efficiencies■of irradiated ergosterol and irradiated 
yeast for. the production of vitamin D milk. W. S. Kraus, R. N. 

Bethke and W. Wilder. J. Dairy Sci. 17, 685-93 (1-934). 

The enrichment of coW T -milk in vitamin D by feeding, irradiated yeast. 

M.. Sohiebiicji. Biedermanns Zentr.,Abt. B,(n.s.) 6 , 71-4 (l934). 

Feeding experiment with'irradiated and non-irradiated yeast. A. Golf 
and K. Peeling. Biedermanns Zentr., Abt. B, (n.s.) 6 , 65-70 (l934). - 

Irradiation of yeast oryzanin. F. F. Heyroth and J. R. Loofbourow. 

J. Am. ,Chem. Soc. 56,' 2010-11 (l934). . 

Vitamin D in the blood and milk, of cows fed irradiated yeast. R. F. 
light, L. T. Wilson arid C. N. Frey. # J. Nutrition 8 , 105-11 (1934). 

Ailments of the lower extremit ies, of ^chickens kept in breeding 
batteries. A. SoTun and A. Arseniev. -Biedermanns Zentr. , Abt. 

(n.s.) 6 , 498-514 (l934). . . , - V 

Results of irradiating Saccharomyces with monochromatic ultraviolet 
light. I. Morphological and respiratory changes. R. H. Oster. J. Gen. 
Physipl• 18, 71-88 (l934)j II. The influence of modifying factors. Ibid 
243-50; IV. Relation of energy to observed inhibitory effects. R. H. 
Oster and W, A. Arnold. Ibid. 18, 351—5 .(1935). s 






- 143 - 


Antirachitic cow milk* A* comparative study of antirachitic value of 
irradiated cow milk a.nd of milk produced by cows fed irradiated yeast. 
H. J. Gerstenberger, A. J* Horesh, A* L. van Horn, W. E. Kraus and 
R. M. Bethke* J. Am. Med. Assoc. 104, 816-26 (1935). 

A clinical comparison of the antirachitic values of irradiated yeast 
and of cod-liver oil. E. L. Compere, T. E. Porter and L. J. Roberts. 
Am. J. Diseases Children 50, 55-76 (1935). 


The influence of vitamin D on the productivity of adult hens. Compara¬ 
tive effects of irradiated yeast and cod-liver oil on the productivity 
of hens and the incubation quality of the eggs. E. V. Dmitrieva. 

Trans. Dynamics Development, Moscow, 9, 303-10 (310 in English )(1935). 

Yeast irradiated with ultraviolet light as a source of vitamin D on 
poultry breeding farms. M. Zavadovskii, S. Lepskii, A. Krasheninnikova, 
G. Samokhvalova and P. Balezin. Trans. Dynamics Development, Moscow, 

9, 269-301 (301 in English)(l935). 

Comparative antirachitic efficiency of vitamin D in irradiated milk, 
metabolized (yeast) milk and cod-liver oil. R. M. Bethke, W. E. 

Kraus, P. R. Record and 0. H. M. Wilder. J. Nutrition 11, 21-30 (1936). 

Antirachitic value of irradiated yeast in infants. T. G. Drake, F. F. 

^isda11 and A. Brown. J. Nutrition 12, 527-33 (l936). 


The prophylactic value of vitamin D irradiated and vitamin D yeast-fed 
milk. R. C* Eley, E. C. V 0 gt and M. G. Henderson. New Engl. J. Med. 
215, 110-11 (1936). 


The effect of ingestion-of irradiated yeast, molds and ergosterol on 
the antirachitic potency of ewe milk. W. G. Kirk. Iowa State Coll. 
J. Sci. 13, 235 (1939). 

How to get vitamin D into milk by feeding cows- yeast. 'C. N. Frey. 
Food Industries 13, No. 6, 46-8 (l94l). 


Action of magnetic field 

Changes in the process of alcoholic fermentation by the action of an 
oscillating electromagnetic field on the yeast. E. Benedetti. Rend, 
accad. Lincei, fis. mat. nat., (6) 5, 1029-34 (l927); II. Ibid. 6, 
331-5 (l927). 



Influence of the .oscillatory electric field of a tube *hioh, oontai*s 
argon on beer yeast. N. Flpresco. Bui. Fac.Stnnte Cernauti , 
167-71 (l934); Chem, Abs.tr, 29, 7576 (1935), 


Electrogermination, A, Grabenwitz, Nature, Paris, No, 2953, 462 (193 

The growth of bacteria, yeasts and molds in a strong .magnetic field. 

M, W, Jennison, J* Bact, 33, 15-16 (1937), • 


Growth of yeast in a magnetio field. G. C. Kimball.. J. Bact. 35 
109-22 (1938). 


Maltase 

Maltase activities, of different yeasts. F. Schonfeld and H. K r umhaar. 
Wochschr. Brau. 34, 157-9 (lG17). . ... 

Influence of stimulants and of storage under water and beer, oh the 
maltase activity of yeast. F. Schonfeld and M. Korn. Wochschr. Brau. 
35, 129-32 (1918). • 

Dependence of maltase-activity on the state of development of , 

F. Schonfeld, H. Krumhaar and M. Korn. Wochschr. Brau. 35, 175-6 U918, 

Maltese solution from yeast. R. Willsta’tter, T. Oppenheimer and W. 
Steibelt. Z. physiol. Chem. 110, 232-40 (1920). 

Reversion- syntheses (i). The action of yeast maltase. H. Pringsheim 
and J. Leibowitz, Ber, 57B, 1576-9 (l924). 

Yeast maltase. V. J. Isaiev. J. Inst. Brewing 32, 552-73 (l926). 

Yeast maltase.’VI. R. Willstatter and E. Bamann. Z. physiol. Chem. 
151, 242-72 (1926). 

Extraction of maltase from yeast. V 0 K, Krieble, E, L, Skau and E, W. 
Lovering, J, Am, Chem, Soc, 49, 1728-35 (l927). 

The presence of maltase and suerase in Schizosacc ha romyoes octosporus^ 
(Beijerinck) &nd their separation, E, Hofmann, B^ochem, Z, 272, 417- 
25 (1934). 

The preparation of maltase from yeast, L, Mauquoy, Bull, assoc, etud. 
ecole sup; brasserie univ. Louvain 37, 93-4 (1937); Chem, Abstr• 33, 
4610 (1939). 









- 145 - 


Metabolism 

The behavior of yeasts and m^lds toward sodium thiosulfate* A. 
Kossowioz and W. Loew* Z. Garungsphysiol. 2, 87-103 (1912). 

Metabolism of Aspergillus niger , yeast and potato. H. J. Waterman. 

Z. Garungsphysiol. 5, 5-9 I1914). 

Studies on yeast, II. The metabolism of the yeast cell, with special 
reference to the thermal phenomena of fermentation. H. T. Brown, 

Ann. Bot. 28, 197-226 (l914). 

Nitrogen metabolism in Saccharomyces cerevisiae. L. H. Lampitt. 
Biochem. J. 13, 459-486 (1919). ' 

An improved procedure for metabolism experiments. G. R. Cowgill. 

J. Biol. Chem. 56, 725-37 (l923). 

,T Biocatalysts n and carbohydrate metabolism. H. v. Euler and K, Myrback 
Chem. Zelle Gewebe 12, 57-61 (l924 ). 

Carbohydrate and fat metabolism in yeast. I. S. Maclean and D. Hoffert 
Biochem. J. 17, 720-41 (1923); II, The influence of phosphates on 
the storage of fat and carbohydrate in the oell. Ibid. 18, 1273-8 
(1924); III. The nature of the intermediate stages. Ibid. 20, 

343-57 (1926). 

The assimilation of glycerol by yeast shaken with oxygen. J. Marian. 
Biochem. Z. 150, 290-303 (1924). 

Studies in yeast metabolism. I. A. K. Balls and J, B. Brown. J. 
Biol. Chem. 6.2, 789-821 (1925); II. Carbon dioxide and alcohol. Ibid. 
823-36. 

^he products of metabolism of yeast growth and fermentation and their 
relation to race and environment. H. Luers and Z. Opekar. Wochschr. 
Brau. 42, 49-52, 55-7 (1925). 

Formation of acetylmethylcarbinol and 2,3-butylene glycol in the 
•metabolism of yeast. A. J. Kluyver, H. J. L. Donker and F. V. H 0 oft. 
Biochem. Z. 161, 361—78 (l925). 

Sulfur metabolism of yeast. H. Sugata and F. C. Koch. Plant Physiol. 
1, 337-46 (1926); Proc. Soc. Exptl. Biol. Med. 23, 764-5 (l926). 







- 146 - 


Tho effect of carbon monoxide on the metabolism of yeast. 0. Warburg. 
Biochem. Z. 177, 471-86 (1926). 

The action of monoxide and light on the metabolism of yeast. 0. 
Warburg. Naturwissenschaften 14, 759 (l926).' 

Variations in absorbing power. J. Effront, Monit. sci. (5) 16, 

3-11 (1926). 


The influence of sugars on the metabolism of yeasts, A. Osterwalder* 
Centr. Bakt. ParasiterJe, Abt. II, 71, 357-72 (1927). 


Typical poisons for the metabolism of yeasts. W. Heubner and R. 
Meier. Nachr. Ges. Wiss. Gottingen, math, phys.,1927, 115-24 (1927). 


The metabolism of yeast. 0. Warburg. Biochem. Z. 189, 350-3 (1927). 

Relationships between oxybiotic and arioxybiotic*metabolism of culture 
yeasts. F. Windisoh. Z. physiol. Chem. 179, 88-98 (l928). 

The nitrogen excretion of yeast during ^fermentation. N. N. Ivanov and 
F. A. Krupkina. Biochem. Z. 212, 255-66 (l929). 


Microbic metabolism of carbohydrates. I. A mechanism of microbic 
fermentation of carbohydrates. S. Yoshida. Sei-i-kwai Med. J. 48, 
No. 8, Abstr. 9-12 (l929‘). 

Metabolism of yeast and mycelium forms of Mu cor guilliermondi . H. 
Luers, R. Kuhles and H. Fink. Biochem. Z. 217, 253-78 (1930j. 


Metabolism of yeasts in relation to the fermentation of beer. F. 
Windisch. J. Inst. Brewing 37, 561-71 (l93l). 


Oxygen consumption and carbon dioxide production during the growth 
of yeast. 0. W. Richards and F. W. Haynes. Plant Physiol. 7, 139-44 
(1932). 

An application of the autocatalytic growth curve to microbial metabo¬ 
lism. H. C. Pulley and J. D. Greaves. J. Bact. 24, 145-68 (1932). 

The rate of oxygen'utilization by yeast as related to temperature. 

T. J. R. Stier. J. Gen. Physiol. 16, 815-40 v 1933) 

The metabolism of the yeast cell.- F. Windisch. Ergeb. Enzymforsch. 
2, 169-78 (l933)• 





- 147 - 


Thc fat and lipoid metabolism of yeast. W. Hrlden, F. Bilger and R. 
Kunze.. Naturwissenschaften 21, 660-1 (lS33).. 

Note on the storage of carbohydrate and t fat by Saccharomyces frohberg 
when incubated in sugar solutions. R. A. McAnally and I. S. Maclean, 
iochem. J. 28, 495-8 (l934).. 

Prolan and yeast metabolism. M. Reiss, L. Schwarz and M. Gothe. 
Endokrinologie 14, 257-60 (l934).. 

Studies on the micrometabolism of yeast cells. E. A. Pribram and L. 
Kotler* J. Bact. 27, 24 (l934).. 

^he role of glutathione in the metabolism of yeast. S*.Machlis and 
K. C* Blanchard.‘ J*.-Bact.. 30, 442-3 (1935). 

The micrometabolism of yeast cells of different species. II. The 
influence of potassium chloride and calcium chloride on the glucose 
esterification. E. A. Pribram and L. Kotler. J. Bact. 29, 21-2 (l935) 

Changes* in metabolism of a pure yeast culture in case of repeated 
pitching. E. Schild and R. Weber. Woohschr. Brau. 52, 161-5 (l935)/ 

Complementary oxidation in the auto fermentatipn of yeast. L. Plantefol 
Ann. physiol, physiocochim. biol. 11, 427-60 ^1935).. 

Products of the metabolism of microorganisms* v P. Petit. Brasserie 
et malterie 24, 373-7 (1935); Chem. Abstr. 29, 3107 (l935).^ 

The metabolic systems involved in dissimilation of carbohydrate 
reserves in bakers 1 yeast. T. J. B*. Stier and J. N. Stannard. J. 

Gen. Physiol. 19, 479-94 (l936). 

Action of metadinitrobenzene on the metabolism of American bakers 1 
yeast (Fleischmann 1 s). P, Creach* Compt. rend. soc. biol. 121, 246-8 
(1936). 

Action of dinitrothiophene on the metabolism of Fleischmann*s yeast. 

P. Creach* Compt. rend* soc. biol. 121, 248-50 (l936). 

The relationship between the metabolism of yeast and lactic acid 
bacteria, and the reduction-oxidation potential on the 'media.. A. J. 
Kluyver and J. C. Hoogerheide., Enzymologia 1, 1-21 (l936). 

The metabolism of pathogenic yeast. T. E. Friedemann and E. E., 
Stenhouse. Proc. Soc. Exptl. Biol. Med. 36, 750-2 (l937). 




What is yeast weakness? J* A* Burns# J* Inst* Brewing 43,420-8 
(1937)* 

Yeast weakness*,. J* Grant* J. Inst* Brewing 43, 417-20 (l937). 

v * ♦ * 

A note on a solid from'yeast which affects cellular metabolism. E. S. 
Cook and W. Kreke. Stud. Inst. Divi Thomae 2, 47-9 (l938). 

’ " »*• * ' * 1 ' ‘ A ;- 
Degradation of energy in the metabolism of yeast cells. R. J. Winzler 
and J. P. Ba-umberger. J. Cellular Camp. Physiol. 12, 183-211 (.1938J. 

Effect of drying and of light ori the vitaid metabolism of yeast. W. W. 
Lepeschkin. Protoplasma 31, 357-69 (l938)(in German;. 

The carbohydrate and fat metabolism of yeast. V.' The synthesis of fat 
from acetic acid: the influence of metallic ions on carbohydrate and 
fat storage. L. D. Macleod and I. S. Maclean. Biochem. J. 32, 157-82 
(1938). 


Styryl 430 and the glucose metabolism of yeast. Influence of various 
amounts of sodium nucleinate. Y. Pourbaix* Compt* rend* soc. biol. 
131 ,- 1306-9 ( 1939 ). 


Metabolism of yeast after freezing in liquid air. F. Lynen. Ann. 

539 , 1-39 ( 1939 ). 

Nitrogen assimilation by yeast. A consideration of yeast nutrition 
and-metabolism. D. Burk and C. K, Horner. Commurt. Sci. Pract. Brew. 
No. 6 , 5-23 ( 1939 ). 

Biochemical studies on yeast. I. Masahisa Hanawa. J. Chem. Soc. 
Japan. 60 , 1101-11 ( 1939 ). 


production and use of permanently altered strains of yeast for studies 

T - J * B - stier and J ' G ‘ B ' Cast01 


The metabolism of the yeast cell* I. S. Kleiner. Am. Brewers 74, 
No. 8, 30-2 (1941). 


The mineral metabolism of yeast. M. A. Joslyn. TTallerstein Labs. 
Commun* 4 , 49-64 ( 1941 )• . 

Variations in'the weight and capacity of yeast cultures, sources of 
error in the study of yeast growth and metabolism. P. Beraud*.Compt. 
rend* soc. biol. ^ 133 , 164-6 ( 1941 ). : ; 




- 149 - 


Effect of Metals 

The reproduction of yeast in copper fermenting vessels. A. C. Chapman. 
J. Inst. Brewing 15, 36-54 (.1909). 

Influence of aluminium on yeast and beer. H. Zikes. Chem. Abstr. 7, 
1783 (1913). 

The non-poisonous properties of manganese. Th. Bokorny. Chem. Ztg. 38, 
1290 (1915). 

Action of salts of zinc and cadmium on the enzymes of yeast. S. 
Kostychev and S. Zubkova. J. soc. bot. Russie 1, 47-56 (1916). 

Behavior of bacteria towards arsenic. H. H. Green and N. H. Kestell. 

S. Afr. J. Sci. 15, 369-74 (1919). 

The action of silver compounds on yeast. E. Zemer and R. Hamburger. 
Biochen. Z. 122, 315-8 (1921). 

The toxicity of metals for yeasts and molds. G. Villedieu and (Mme.) 

G. Villedieu. Compt. rend. 173, 797-9 (1921). 

Action of some metals on the activity of yeast in egg albumin solution. 

G. B. Zanda. Arch. ital. biol. 71, 133-42 (1922). 

Inactivation of sucrase in fresh yeast by silver nitrate. H. v. Euler 
and E. yialles. Z. physiol. Chem. 132, 167-80 (1924). 

The significance o f iron, zinc and copper for microorganisms. H. 

Bortels. Biochem. Z. 182, 301-58 (1927). 

The action of polished metals on yeasts. F. Marboe. Zentr. Bakt. 
Farasitenk., Abt. II, 81, 67-73 (1930). 

Effect of manganese, copper and zinc on the growth of yeast. J. s. 
McHargue and R. JC. Calfee. PlantThysiol. 6, 559-66 (1931). 

The role of iron and copper in the growth and metabolism of yeast 
C. A. Elvehjen. J. B-iol. Chem. 90, 111-32 (1931). 

The function of magnesium in the enzynnic breakdown of carbohydrate. 

H. v. Euler, R. Nilsson and E. Auhagen. Z. physiol. Chem. 200 1-26 

(1931). ' ’ 



- 150 - 


The influence of magnesium on the growth and the acidity of _ 
Saccharomyces cerevisiae Hansen. D. Rabinovitz-Serem. Boll, staz 
patol. vegetable (n.s.) 13, 309-23 (1933). 

Acceleration of fermentation by yeast preparations on the addition 
of arsenate. A. Harden. Biochen. 2. 258, 65-8 (1933;• 

The action of copper on yeast. H. II. van Laer. Ann. zymol. (2) 1, 
237-304 1.1934; • 






Influence of aluminium on the reproduction, respiration 
tion of yeast. K. Trautwain. Z. ges. Brauw. 57, 65-7, 


and fermenta- 
69-71 (1934). 


Action of mercury vapor on beer yeast. N. Floresco. Bui. Fac. 

Stunte Cemauti B, 296-306 (1934>; Chen. Abstr. 29, 7576 (1935). 

Accumulation of sodium and calcium in yeast cells. D. L. Icubinshtein 
and II. Burlakova. Biochem. Z. 271, 324-31 (1934). 

Copper and beer. P. Petit. Brasserie et malterie 25, 193-7 (1935); 
Chem. Abstr. 29, B224 (1935)• 

Effect of copper on yeast. B. Lampe. Brennerei Ztg. 52, 6-7 (1935); 
Chem. Abstr. 30, 3583 (1936). 

Poisoning of yeast by copper during the process of brewing. R. Koch, 
liochschr. Brau. 52, 57-63, 65-71, 76-80, 86-8, 93-5 (1935)• 

Action of mercury vapor of long duration on brewers ' yeast. N. -flores 
Bui. Fac. Stiinte Cernauti 9, 307-15 (1935); Chem. Abstr. 30, 7277 (193 

The effect of selenium on cellular metabolism. The rate of oxygen up¬ 
take by living yeast in the presence of sodium selenite. V\ R. Potter 
and C. A. Elvehjefri. Biochem. J. 30, 189-196 (1936). 

Influence of arsenic salts on the development of Saccharomyces ellipso : 
eus Hansen, and on the alcohol yield in the fermentation of wine. 0. 
Verona. Boll, sez. ital. soc. intern, nicrobiol. 9, 88-90 (1937). 

Use of copper salts as specific antiseptics in yeast cultures and in 
industrial fermentations. E. Pozzi-Escot. Rev. cienc., Lima, 40, 465 
(1938). 

The influence of silver ions (electrocatadyn process) on yeast. J. A 
Mehlitz and H. Lorenz. Obst-Gemuse-Verwertungsind. 25, 419 (1938) II 
JII, Ibid. 435-9, 457-62. 








- 151 - 


The influence of ne‘taHlc mercury on the respiration of cells. L. 

•Selzer and J. P. Baumberger. J. Cellular Comp. Physiol. 19, 231-7 
(1942; . 

Effect of V on yeast cells. S. Samoath. Current.Sci. 13, 47 (1944). 
Mitogenetic Rays 

Radiation from yeast* E. Ludwig. Wochsohr. Brau. 35, 19-20 (1918^. 

The metabolic effects of mitogenetic radiations* H. Gesenius. Biochem. 
Z. 212, '240 (l929)» 

Some comments on the paper by Gesenius on the metabolic effect of the 
Gurwitsch rays* A.Gurwitsch. fiiochem. Z. 229, 109-14 (l930). 

Demonstration and intensity of mitogenetic radiation. I. H. 

Schreiber and W, Friedrich. Biochem* Z. 227, 386-400 (l930). 

Metabolic effects of the Gurwitsch rays* H, Gesenius. Biochem. Z. 

225, 358-67 (l930). 

Studies on the problem of mitogenetic radiation. II. Yeast as radia¬ 
tion detector. M. Nakaidzumi and H 0 Schreiber. Biochem. Z. 237, 

358-79 (1931). 

Phenomena of mutual induction in liquid yeast cultures. P. A. Shershnev. 
Arkh. Biol. Nauk 32, 359-63 (lS32). 

The wave length of mitogenetic rays. J. Konarslci. Acta Biol. Exptl., 
Warsaw, 7, 276-82 (276-7 in French)(1932). 

Yeast as dectector of mitogenetic radiation. S. V. Kons'tansov. 

Arkh. Biol. Nauk. 32, 34-8 (1932). 

Mitogenetic rays. IV. Secondary rays. L. K. Wolff and G. Ras. Zentr. 
Bakt., Abt. I, 128, 305-13 (1933). 

Necrobiotic rays. I* W. W. Lepeschkin. Protoplasma 20, 232-50 (l932); 

II. Ibid. 21, 594-614 (1934). 

Analysis of bud formation of yeast in relation to the Baron method. 

J. B. Tuthill and 0. Rahn. Arkh. Biol. Nauk 35B, No. 1, 289-95 
(in English)( 295 in Russian)(1934). 

The direct influence of mitogenetic rays upon the course of cellular 
division in yeast cultures. S. Y. Zalkind. -urkh. Biol. Nauk 35B, No. 1, 
169-75 (175 in French )(1934). 



Theory of the mitogenetic radiation. V. Yeast as detector of mito¬ 
genetic rays• M t Moiseeva. Biochem, Z# 281, 349^57 (1935). 

i» new procedure for the biological demonstration of mitogenetic 
radiations* W» W. Siebert and H # Seffort. Biochem. Z. 287,104-8 (1936, 

Long-continued action of mitogenetic rays on yeast cells. S. Zalkind 
and M, B. Novikov. Protoplaisma 26, 577-86 (1936); S. Zalkind. -Ibid. 
69-72. 

The influence of temperature on the spreading of mitogenetic rays in 
a liquid yeast culture. S. Ya. Zalkind. Bull. biol. med. exptl. 
U.R.S.S. 3, 406-10 (1937)(in German). 

The influence of the nutrient medium on the mitogenetic radiation of 
an ’’exhausted*’ yeast culture. M. B. Novikov. Bull. biol. med. exptl. 
U.R.S.S. 4, 465-8 (1937)(in German). 

The reversibility of morphological changes produced by the action 
of mitogenetic radiation on yeast cells, i*. Bukatina. Bulx. biol. 
med. exptl. U.R.S.S. 5, 39-40 (1938)* 

Biometrical analysis of monocytogenetac cultures .of' yeast and experiment 
regarding mitogenetic induction. R*. Ciferri, G. Barb,ens.i and G. DeLuc( 
Riv. biol. 28, 386-432 (l939). 

Nitrogenous Constituents 

Protein matter of yeast and its products of hydrolysis. P. Thomas and 
S. Kolodziejska. Compt.. rend. 157, 243-6 (l913). 

Protein substances of yeast. P. Thomas. Compt. rend. 156, 2024-7 
(1913). 

Complete hydrolysis of yeast protein. H. Pringsheim. Wochschr.. Brau. 

30, 399-400 (l913)• ... 

Protein transformation in yeast. II. Influence of medium'upon the 
protein decomposition in yeast. W. Zaleski and W. Schataloff. Biochem 
Z. 69, 294-304 (1915j. 

Yeast protein. C 0 Neuberg. Wochschr. Brau. 32, 317-20 (l915). 

The nitrogenous substances of yeast. J. Meisenheimer• Wochschr. Brau. 
32, 325-6 (1915). 




- 153 - 


Presence and estimation of tryptophan in protoin material of yeast;, 

P. Thomas. Bull. soc. chim. biol. 1, 67-74 (1919). 

Nitrogenous constituents of yeast. J. Mcisenheimer. Z. physiol. 

Chem. 104, 229-83.(1919); II. The purine bases and diamino acids. 

Results. Ibid. 114, 205-49^(1921). 

Tyrosine and dibasic amino acids in the proteins of yeast. P* Thomas 
and A. Chabas. Compt. rend. 170, 1622-5 (l920). 

proteins of veast. I. Preparation. P. Thomas. Ann. inst. Pasteur 
35, 43-95 (l921)• 

Protein, decomposition in yeast during fermentation. N. N, Ivanov. 

Biophem'., Z v 120 : , 25-61.(1921). 

An autoxidiza.ble constituent of the cell, F. G. Hopkins. Biochem. 

J. 15, 286-305 (1921). 

Yeast, protein. A. Kiesel. Z. physiol. Chem. 118, 304-6 (l922). 

Colloid chemistry of yeast proteins. K. Luers and K. Schuster. 

Kolloid Z. 32, 334-7 (l923). 

The occurrence of a sulfur-containing amino acid in an alcoholic ex¬ 
tract, of yeast. S. Odake. Biochem. Z. 161, 446-55 (l925). 

The volutin in yeast cells. M. Glaubitz. Z. Spiritusind. 48, 363 (1925). 

Simpler nitrogenous .constituents of yeast. I. Choline and nicotinic 
acid. H. B. Vickery. J. Biol. Chem. 68, 585-92 (1926). 

The nitrogen content of growing cultures of Mycoderma and Steccharomyces^ 
cerevisiae. L. M. Christensen. Plant Physiol. 3, 61-9 (1928J. 

The action of various amino acids on yeast peptidase. A. Fodor and 
R. Cohn. Z. physiol. Chem. 176, 17-28 (1928). 

Nitrogen distribution in the yeast proteins produced from ammonium 
sulfate as ; a sole source of nitrogen. Y. Tomcda and k. Wadano. J. 

Soc. Chem. Ind. Japan 33, Suppl. binding,.27-9 (1930). 

Purine content of yeast. F. M. Kuen and K. Puringer. Biochem. Z. 272, 
113-8 (1934). - 





- 154 - 


Proteins of yeast ( Saccharomyoas cerovisiae ). F. k 9 
Chem. 109, 703-15 (1935T. 

The relation between chemical structure and colloidal 
A. Fodor and S. Kuk. Kolloid Z. 74, 66-87 (1936).' 

!! 

Proteins of yeast in regard to various growth media. H. Luers and M, 
Vaidya.' Z. Spiritusind. 59, 365-?6, 377-8 (1936). 

The Kapeller-Adler method for the determination of histidine. The 
histidine content of yeast. D. W. Yfoolley and W. H. Peterson, J* 
Biol. Chem. 122, 207-11 (1937). 

Biochemistry of Torula utilis . II. Composition of yeast, especially 
of the yeast protein. H. Fink and F. Just. Biochem. Z. 300, 84-8 (19: 

Tyrosine ‘from yeast. K. Myrback. Osterr. Chem. Ztg. 42, 91 (l9i59). 

The chemical nature of yeast. K. Kazakov. Uchenye Zapiski Kazan 
Gosud. Zootekh. Vet. Inst. Baumann 50 No. 2, 19-47 (1939); Chem. Abst, 
36, 3222 (1942). 

The u volutin 1T of yeast. P. Biebuyck. Fermentatio 1940, 3-13 (1940)J 
Chem. Abstr. 34, 1810 (1940). 

A flavoprotein from yeast. D. E. Green, W. E. Knox, P. K. Stumpf 
and J. L. Oncley. J. Biol. Chem. 138., 775-82 (l94l). 

Nonprotein nitrogen of yeast. I. Total purine content. K. Dirr and 
P. Becker. Biochem. Z. 316, 239-44 (1943). 

Effect of 0 -alanine and other growth substances on the N content 
-of-yeasts V. Hartelius. Naturwissens chaften 30,.660 (l942). 

Determination of Nitrogen 

Application of the micro-Kjeldahl nitrogen determination in the fer¬ 
mentation industry. V. Bermann. Mikrochemie 2, 169-73 (-1924). 

A modified Kjoldahl method for the determination of the 1 aitrogen 
content of yeast. L. M. Christensen and E. I. Fulmer. Plant Physio. 
2, 455-60 (1927). 

Determination of nitrogen in yeast and molasses. M. S. Filosofov. 
Nauch. Zapiski Sakhar. Prom. 7, 185-7 (1928); Chem. k bstr. 23, 2781- 
(l929). 


Csonka. J. Biol. 


form of proteim 









- 155 - 


Determination of the total nitrogen in yeast. R. S. W. Thorne. 
J. Inst. Brewing 38, 23-9 (1932). 


The determination of nitrogen in yeast by the hydrogenation method. 

H. ter Meulen and K. Perken. J. Inst. Brewing 38, 330-1 (l932). 

Resume"" of experiments on the estimation of nitrogen in yeast. 

A. E. Case and W. J. Price. J. Inst. Brewing 39, 3 5-6 (1933)• 

Estimation, of nitrogen in yeast and brewing materials. J. S. -ford, 

A. Tait, L. Fletoher, J. Spiers and W. J. ^itchell. J. Inst. Brewing 
39, 472-86 (l933). 

The micro-Kjeldahl method for determining the total nitrogen in yeast. 
M. Sobotka. Mikrochemie 19, 818-8 (l936). 


Quick method for the estimation of nitrogen according to Kjeldahl. 

B. Drews. Z. Spiritusind. 60, 175-6 (l937). 

Nitrogen determinations in compressed yeast. E. Hacklander and W. 
Zeidler. Brennerei Ztg. 55, 5-6 (1938); Chem. Abstr. 32, 3899 (1938). 


Nitrogenous Nutrients for Growing 

The influence of t.he chemical constitution of nitrogenous food upon 
the fermentative power of yeast. H. Pringsheim. Ber. 39, 4048-55 
(1906). 

On .the nitrogenous nutrition of the yeast. H. Pringsheim. Biochem. 
Z. 3, 121-286 (1907). 


Can betaine serve as a nitrogenous ^nutrient for yeast? \i . Stanek 
and 0. Miskovsky. Z. Zuckerind. Bohmen 32, 583-6 (1908); Chem. Abstr. 

2, 2839 (1908). 

Yeast which assimilates atmospheric nitrogen; Torula wiosnori^ 

H. Zickes. Sitzber. Akad Wiss. Wien., math, nat., Abt. I, 118, 
1091-1134 (1909). 


Nitrogen fixation by yeasts and other fungi. Charles B # Lipman. 
J. Biol. Chem. 10, 169-82 (l91l). 


The assimilable 
fermentation* 


nitrogen in wort and its relationship to yeast and 
F. Schonfeld. Wochsohr. Brau. 31, 197-9 H913). 





- 156 - 


Nitrogen' nutrition of oompressed yeast. E. U. Waterman. Folia 
Mikrobiol. 2, 173-9 (lS13). 

Assimilation of urea by yeasts and molds. P. Lindner and G. Wust. 
Woohschr. Brnu. 30,, 477-9' (l913‘). 

Question of the assimilation of elementary nitrogen by yeasts and 
mold fungi.' A.’ Kassowicz* Biochem.' Z. 64, 82-5 (1914). 

Absorption of ammonia by living yeast. Th. Bokornv. Allg. Brauer- 
Eopfen-Ztg. 54, 97. (1914^; Chem. Abstr. 8 - , 2178 (19*14), 

Behavior of yeasts and molds towards nitrates. A. Kossowicz. Biochem. 
Z. 67, 400-19 (1914). 

fixation of elementary nitrogen by Saccharomycetes (yeasts) and molds. 
II. A. Kossowicz. Z. Garungsphysiol. 5, 26-32 (1914J. 

Synthesis of albumin frail the nitrogen of ammonia by means of yeast. 
Anon. Chem. Ztg. 39*, 325., 601-4, 621-2 (l915). 

A new method of yeast production from sugar and mineral salts. A. 
Marbach. Ostorr. Chem. Ztg. (n.s.) 18, 62-3 (l915;. 


Sources of nitrogen of yeast. Th. Bokorny. Chem* Ztg. 40, 366-8 
(1916). ' 


The vegetation of yeasts and molds on heterocyclic nitrogen compounds 
a nd alkaloids.' *F. Ehrlich. Biochem. Z. 79, 152-6 (1917). 

The utilization of ammonium chloride by yeast. C. H. H offman. J. 

Ind. Eng. Chem. 9, 148-51 ^1917). 

Nitrogen nutrition of yeast. F. K. Swobcda. J. Biol. Chem. 52, 

9.1-109 .(1922). 

Biastatic solution emd degradation of nitrogenous material in maize; 
application to the manufacture of yeast. P. Nottin. Compt. rend. 

174, 712-4 (1922). . 

Utilization of atmospheric nitrogen by Saocharomyces cerevisiae . E. 
I. Fulmer. Science (n.s.) 57, 645-6 (l923). 

’Nitrates in the life of-yeast. S. Nioolau. Ann. brasserie dist. 22?. 
49, 65, 81, 97 (l924). 





- 157 - 


Influence of nitrates, on yeast. A. Fernbach and 8. Nicolau. Ann. 
brasserie dist. 22, 305, 321 (1924). 

Assimilation and excretion of ammoniacal nitrogen by yeast. A. 
Fernbach and D. Triandafil. Compt. rend-, soc. biol. *90, 912-4 (1924). 

Influence of various nitrogenous substances on fermentation. P. Petit 
and J. Raux. Petit- J, brasseur -32, 359 (1924); *0hem.‘ Abs-tr. 18, 

2781 (1924). 


The effect of ammonium ’salts upon the swelling of colloids and upon 
the growth of yeast at various temperatures. E. I. Fulmer. Colloid 
Symp. ^onogc 2, 204-8 (l925). 

Nitrogen equilibrium in yeast cells. K. v. Euler and H. Fink. Z. 
physiol. Chem. 157, 222-62 (l926). 

The assimilability of the nitrogen of the nutrients used in growing 
yeast by the aeration method. H. Claassen. Z. angew. Chem. 39, 
880-3 (1926); Ibid. 443-7. 


Inaptitude of yeasts to utilize nitrogen under the form of the 2,5- 
dihydroxypiperazinic nucleus. A. Morel and I. Bay. Compt• rend, 
soc.-biol. 96, 289-90 (l92*7). 

1-Glutimic acid as nitrogenous substrate for yeasts. A. Dolinek. 

Z. Zuclcerind. cechoslovak® Rep. 52, 35-42 (l927 J; Chem. Abstr. 22, 
1870 (1928). ’ , ’ 

Movement of nitrogen in the yeast mash. M. L. Filbsofov and B. K, 
Shtaub. Nauoh. Zapiski Sakhar. Prom. 5, 193-200 (1927). 


The nutrition of yeast with organic nitrogen-containing substances 
and ammonium salts in the aeration process. H. Claassen. Chem. Ztg. 
51,942-3 (1927). 

The substitution of malt sprouts by ammonium salts in the manufacture 
of yeast. H. Claassen. Z. angew. Chem. 41, 1161-3 (1928). 


Nitrogenous constituents of wort assimilable by yeast. W. Windisch, 
P # Kolbach and E. Hennecke. Wochschr. Brau. 45, 389-93,* 399-406, 
409-15, 421-6, 431-5 (l928). 


The nutrition of yeast with organic nitrogen-containing substances 
and ammonium salts in the aeration process. A. Wohl. Chem. *tg. 2, 
202-3 (-1928). 


- 158 - 


The growing of yeast with media containing nitrogen and ammonium sali 
by the aeration method. II. A. Wohl. Chem. Ztg. 52, 498 (1928)• 

The growing yeast with organic-and inorganic nitrogen* H. Claassen. 
Chem. Ztg. 52, 497 (l928) 

The chemistry of the proteins and its importance in brewing. S. B. 
Schryver. J«*. Inst. Brewing 35, 532-40 (1929) 

The Institute of Brewing Research Scheme. The nitrogenous constitu¬ 
ents of wort and their assimilation by yeast. Detailed acoount of 
the methods used for estimating various forms of nitrogen in malt 
wort. S. B. Schryver and E. M. Thomas. U. Inst. Brewing 35, 571-6 
(1929) . 

f # 

The nitrogenous requirements of yeast. A.A.D. Comrie. J. Inst. 
Brewing 35, 541-7 (l929). 

The nourishment of compressed yeast with inorganic ammonium compound! 
W. Stach. Z, angew. Chem. 42, 842-3 (1929) 

Influence of starvation (complete starvation and nitrogen starvation 
on the proportion of proteins and of purines in microorganisms. E, . 
Ferroine and F. Szucs. Ann. physiol* physicoohim. biol. 6, 157-77 
(1930). 

The reducing power of fermenting yeast in relation to the source of 
nitrogen.- K. Pirschle and H, Mengdehl. Biochem. Z. 225, 151-76 
(193Q). > 

Action of decolorizing blacks on the yield of aero-yeast from molass: 
L. Nioolini. Giorn. biol. applicata ind. chim. 1, 104-19 (l93l); 

Chem. Abstr. 2.6, 1704 (1932). ; 

The influence of the nitrogenous part of the culture medium on the 
spopulation of six species of yeast. W. Ochmann. Zentr. Bakt. 
Parasitenk., Abt. II, 86, 458-65 ^1932) .• 

Influence, of nitrogen of different origins upon the yield and qualit 
of yeast grown-by the aeration process. - H. Claassen. Angew. Chem. 
45,’ 80-4 (1932). v * . - * ’ f 

Utilization of organic nitrogen by highly aerated yeasts (in the 
molasses feed method of -yeast manufacture). A. G. Khomich and E. V. 
Doinikova. Schrift. zentr. biochem. Forsch. Inst. Nahr-Genussmittel 
U.S.S.R. 3, 85-109 (1933); Chem. Abstr. 28, 1463 (1934). 




- 159 - 


^he influence of various amino acids on the alcoholic fermentation 
of brewers 1 yeast. Y. T 0 zawa and J. Horimi. Folia Pharmacol. Japon. 
17, No. 1, 87-96 (Breviaria 5-6)(l933). 

Use of bone glue as a source of nitrogen in yeast production. W. 
Scherman. Bull, assoc, chin. suer. dist. 51, 504-10 (1934). 

Yeast and nitrogenous constituents. P.Petit. Brasserie et malterie 
24, 81-5 (1934)5 Chem. Abstr. 28, 5174 (1934). 

Sources of nitrogen for the nutrition of yeast. H. Pringsheim and 
H. Borchardt. Bull. soc. chim. biol. 16, 743-8 (1934). 

Ammomium persulfate as a catalyst of fermentation by Saccharomyces 
cerevisiae . E. Caseno. Boll. ist. sieroterap. jnilan. 14, 475-7 (1935) 

Ability of yeast to assimilate higher- and lower- molecular nitrogen 
-compounds. N. Nielsen. Compt. rend. trav. lab. Carlsberg, 21, 
physiol., 139-50 (1935). 

Investigations of the yeast-assimilable nitrogen content of beer wort, 
N. Nielsen. Compt. rend. trav. lab.' Carlsberg 21, physiol.-, 113-38 
(1935). 

Nitrogen in relation to yeast. R. S. W. Thorne. J. Inc. Brewers’ 

Guild 22, Exhib. Sup£l., No. 264, 59-63 (l936). 

Nitrogen assimilation by yeast, V. The ability of yeast to secrete 
coagulable nitrogen. N. Nielsen. Compt. rend. trav. lab, Carlsberg, 

21, physiol., 205-18 (1936); VI. Assimilation of the formol titratable 
nitrogen compounds of beer wort. N. Nielsen and A. Lund. Ibid* 239-46 
VII. Amino acids. N. Nielsen. Ibid. 395-424. 

Excretion of nitrogen by yeast during growth* N. Nielsen and V, 
Hartelius* Wochschr, Brau. 54, 129-31, 137-41 (l937)„ 

Studies on the cultivation of bakers’ yeast by the mass and aeration 
procedures. III. The influence of increased amounts of nitrogen 
and phosphoric acid on the yield and quality of the yeast. R. Pfundt, 
Biochem. Z. 294, 300-6 (l937). 

Tho question of the nitrogen nutrition of yeast. I. P. Zakharov, 

S. k. Konovalov and F. M. Kinsburskaya. Mikrobiologiya 7, 643-59 
(1938). 




- 160 - 


Comparative' studies on the. value of amino acids as a source of 
nitrogen for yeast. V, Hartelius. Biochem. Z. 299, 317-33 (1938)• 

The nitrogen assimilation of yeast• R. j lilies... Vfochsohr. Brau. 55, 
405-8, -413-16 ;(l93S) c . 

The^ effect of yeast on arginine and histidine. S. Edlbacher and A. v. 
Segesser. Nbturwissenschaften 26, 267 (1938)• 

The action of yeast on arginine and histidine. S. Edlbacher, M. Becker 
and k. v. Segesser. Z* physiol* Chem. 255, 53-6 (1938).' 

Nitrogen assimilation of yeast.'IX. Nitrogen liberation of yeast at 
lower temperaturec. N, Nielsen and V # Hartelius. Compt. rend. trav. 
lab. Carlsberg, 22, physiol., 195-202 (l938); X. Amino acids. I k 

Compt. rend. trav. lab. Carlsberg 22, chim., 384-39 (1938)(in German); 
XI. Influence of bios and of. metabolism products on .nitrogen 
absorption and liberation. V. Hartelius. Compt. rend. trav. lab. 
Carlsberg, 22, physiol., 211-34 (l938). 

The assimilation of elementary nitrogen of the air by pellicle-forming 
yeast Cladosporuim*cells• H. Schanderl. Zentr. Bakt. Parasitenk., 

Abt. II, 101, 401-8 (1940). 

Assimilation of ammonia by bakers * yeast undef aerobic and anaerobic 
conditions. J. Runnstrom, K. Brandt- and R. Marcuse. Arkiv Kemi Minera 
Geol. 14B, No. 8, 5pp (1940). 

Elementary atmospheric nitrogen in the nitrogen economy of yeast. 

H. Schanderl. Woohschr. Brau. 59, 59-61 (l942). 

' PATENTS 

*• •*.? . 

• Adhesives and Plastics 

Brit. Pat. 313,101, Jan. 5, 1928, Adhesive,s prepared from yeast. I. G. 
Farbenind. A. G. 

Brit. Pat. 328,197, Dec. 22, 1928. Adhesives prepared from yeast. 

I. G. Farbenind. A. G. 

Brit.. Pat. 328, 645, Jan. 30, 1929. Adhesives from yeast. I. G. 
Farbenihd. A. G. 

Brit. Pat. 530,790, Dec. 20, 1940. Adhesivb 'from yeast. Agricultural 
and Chemical Produots Ltd. and J. Guttmann. 





.- 161 . 


Ger. Pat. 224,443, .Sept,. 1, 19Q9. Adhesive from ^yeast. G. Beyer. 

Ger. Pat. 289,597,. Feb. 13, 1915. Plastic from yeast. H* Blucher 
and E. Krause. • 

Ger. Pat. 476.,031* July , 20, 1926. Plastic mass from yeast. F. Stein. 

U.. S. Pat. 1,317,721. Plastic mixtures. W. Mooser-Schiess. 

U. S. Pat. 1,367,886., Plastip compositions formed with yeast. 

W. Mooser-Schiess, 

Aeration Process . 

Australian Pat. 24,9.19 to 24,935. Yeast. F. G. Walter. 

Austrian Pat. 3,665, April 30, 1913. Yeast. Hamburger & Co. 

Austrian Pat, 70,615, Dec. 10, 1915. Removing fermentation scum 
during air-yeast manufacture., R. Reik. 

Austrian Pat, 70,639, Dec. 10, 1915. Removing fermentation scum 
during air,-yeast manufacture. F. Wulf Akt-Ges. 

Austrian Pat. 119,946, Mar. 15, 1930. Yeast M. Fischl’s Sohne and 
F. Rosenberg. 

Austrian Pat. 130,438, Dec. 15, 1930. Yeast. Vereinigte Mautner- 
Markhof *sche Presshefe Fabriken and 'Presshe'fefabrikation. 

•Austrian Pat. 135,538, Nov. 23, 1933. Yeast. 0. Hummer 

Bit. Pat. 148, 373, July 9, 1920. Yeast. Fleischmann Co. 

Brit. Pat. 153,667, Aug. 11, 1919. Yeast; alcohol. Aktieselskabet 

Dansk Gaerings Industri & S. Sak. 

Brit. Pat. 192,085, Jan. 18, 1923. Yeast. International Yeast Co., Ltd. 

Brit. Pat, 207,546, Nov. 23, 1923. Yeast. C. Langemeyer. 

Brit. Pat. 238,554, Aug. 16, 1924. Yeast. International Yeast Co. 

Brit. Pat. 291,127, May 3, 1927. Yeast. H. C. Jansen and J. P. H. 
Jansen 



-} 62 ~ 


Brit. Pat. 230,098, Mar. 1, 1924. Yeast-*, J. Weber'. 

Brit. Pat. 346,361, Dec. 18, 1928. Y<?ast. A. Braun, J. Fisohl and 
E. Fischl (trading as Fischl f s Sohne). 

Brit. Pat. 357,541, June 19, 1930.' Ye.ast.. H. ‘J. Jansen and H. C. Jar 

Brit. Pat. 361,026, Sept. 5,.1930. .Yeast culture. Vitamin Food Co. ,3 

Brit. Pat. 376,038, July 28, 1931. Yeast. •Invention Verwaltung 
Verwertung Chem-Tech. Pat. G.m.b.H and I. C, Daranyi. 

Brit. Pat. 414,117, July 30, 1934. Yeast. Industr ikemiska Aktiebola* 

Brit. Pat. 423,331, Jan. 30, 1935. Yeast.. Norddeutsche Hefeindustr 
A. G.' . 

Brit. .Pat.' 430,348, June 11, 1935. Aerating liquids. W. Vogelbusch. 

Brit. Pat. 431,566, July 11, 1935. Aerating devices, especially 
suitable for use in yeast fermentation vats, W. Vogelbusch. 

Brit, Pat. 469,058, July 19,' 1937. Destroying froth. J. 0. Naucler. 

Can. Pat. 258,458, March 2, 1926. Yeast, R. Hamburger, S, K a esz 
and F. Hartig. 

Can. Pat. 343,630, July 31, 1934. Yeast.■. A. Schultz (to Standard 
Brands, Inc.). 

Can.Pat. 361,391, Oct. 27, 1936. Propagation -of yeast. A. Bjraash 
(to Standard Brands, Inc.) 

Can. Pat. 371,677, Feb. 1, 1938. Yeast production. E. Stich (to 
Standard Brands, Inc.) • ■ 

Dutch Pat. 22,653, Sept. 15, 1930. Preparation of air yeast and o-fche 
microbiological processes employing the' passage of gas through the 
entire medium. H. C. Jansen. 

» ' 
tt 

Fr. Pat. 686,784, Dec. 17/1929. Yeast. M. Fisohl r s Sohne and F. 
Rosenberg. * 

Fr. Pat. 709,948, Jan. 26, 1931. Yeast. E. Stich. 


- 163 - 


Fr. Pat, 748,594, July 16, 1933, Yeast, H, Braasch and A. Braasoh. 

Fr, Pat, 750,158, Aug, 5, 1933, Yeast, H. Braasch and A. Braasch, 

Fr. Pat, 766,505, June 29, 1934. Yeast. N. V. Industrieele 
Maatschappij v. h. Nouri and Van der Lande. 

Fr. Pat. 782,281, June 1, 1935. Yeast. S. Jansen, 

Fr. Pat. 784,127, July 22, 1935* Yeast, I. A. Effront and A. Popper. 

Ger. Pat. 275,432, May 30, 1912. Yeast, Radiotechnische Studienges. 

Ger, Pat. 276,604, Oct. 3, 1912. Removing fermentation foam in air 

yeast manufacture. F. Wulf. 

Ger. Pat. 499,506, May 27, 1926. Yeast. The International Yeast 
Go., Lt d. 

Ger. Pat. 590,550, Jan. 5, 1934. Yeast and spirits. Nordd. Hefeind. 

A. G. 

Ger. Pat. 624,101, Jan. 13, ^936. Cultivating yeast, bacteria and 

other microorganisms. A. W. Muller. 

Ger. Pat. 655,729, Jan. 21, 1938. Yeast. H. Braasch and A. Braasch. 

Ger. Pat. 657,718, Mar. 11, 1938. Yeast. Hefe-Patent G. m. b. H. 

Ger. Pat. 700,492, Nov. 21, 1940. Adding ozone to fermentation vats, 

C. Dorda (to Hefe-Patents G. m. b. H.). 

Hung. Pat. 100,910, Mar. 22, 1929. Yeast with high enzyme activity. 

M. Moskovits and Krausz-Moskovits. Ltd. 

Swed. Pat. 91,803, Mar. 24, 1938. Preparation of yeast. Svenska 
Jas'tfabriks Aktiebolaget (S. 0. Rosenqvist, inventor). 

U. S. Fat. 1,449,102. Yeast. F. Hayduck 

U.S. Pat. 1,449,127. Yeast production from molasses. M. Nilsson and 

N. S„ Harrison. 


- 164 - 


U. S. 1,575,761. Yeast. C. HofDnan, N. M. Cregor and H. D. Gribsby. 

U. S. Pat. 1,673,735. Yeast. R. L. Corby and W. H. F. Buhrig 
(to The Fleis'chmann Co.) • ' * ‘ 

: U. S. Pat. 1,718,S10. Yeast. , L. Lavedan. ■ 

U. S. Pat. 1,722,858. Yeast production. F. Ransohoff (to The 
Pleisohmann Co.) * * 

U. S. Pat. 1;732,921. Aerobic fermentation. G* S. Bratton (to 

Anheuser-Busch, Inc.) 

• • ’ * ■ 

U 0 S. Pat. 1,761,789. Continuous yeast manufacture with aeration. 

A. Po Harrison (to-Standard Brands, Inc.). 

U. S. Pat. 1,818,530. Yeast. A. Boye. 

U. S. Pat. 1,962,631. Regenerating yeast to give it high enzymic 
activity. M. Moskovits. 

U. S. Pat. 2,104,330. Device for introducing gases into liquids as 
in yeast production with aeration. J. Lockey (to Standard Brands, Inc. 

U. S. Pat, 2,118,370-. Yeast* production and fermentation processes 
involving aeration. K. A. Wessblad, H. E, A. Goth and J. 0. Naucler 
(to Industrikemiska Aktiebolaget) 

U. S. Pat. 2,119,188. 'Aeration in yeast propagation. B. L. M. van der 
Lande and E. von Thiel (to N. V. Industrieele Maatschappij voorheen 
Houry & van der Lande)'. ' 

U. S. Pat. 2,121,458. Apparatus for aerating wort in yeast production. 
W. Vogelbusch. ‘ " 

U. S. Pat. 2,162,217. Yeast. J. Hilbers. 

U. S. Pat. 2,183,570c Y’east. R. R. Irvin and M. W. Mead, Jr. 

U. S. Pat. 1,201,062. • Preparaing yea&t. L. -Lavedan- 









-165- 


Apparatus fctr Production . . . 

Australian Pat. 17,049 to 17,134. Apparatus for aerating and emulsify¬ 
ing yeast for the manufacture of bread. Brown and Kidd Ltd* 

Austrian Pat. 123,393, Feb. 15, 1931. Apparatus for aerating 
fermenting worts, especially for pressed yeast manufacture. W. 
Vogelbusch. 

Austrian Pat. 128,825, Feb. 15, 1932. Means for aerating worts in the 
manufoture of yeast. W. V-ogelbusch. ^ r 

Austrian Pat. 136,969, Mar. 26, 1934 e< Apparatus for aerating fermenta¬ 
tion vats for yeast manufacture. W. Vogelbusch. 

• 5 . 

Austrian Pat. 148,020, Dec. 10, 1936. Yeast.' W. Yogelbusch. 

Belg. Pat.438,453, Mar. 27, 1940. A.container for mother yeast. 

F. de Clerq. • T . 

Brit. Pat. 23,795, Dec. 9, 1914. Collecting yeast during fermentation. 
W. Scott. 

Brit. Pat. 26,773, Nov-. 17*,' 1910. Apparatus 'for the cultivation of 
bacteria and yeasts. M. Cohehdy. 

Brit. Pat. 124,237,- Jan. 21, 1918. Cultivating yeast, bacteria, etc. 

J. H. P.Magn/. . , _ 

Brit.. Pat-. 144,244, Nov. 18, 1919. Yeast; alcohol. A. Meyer. 

Brit. Pat. 242,114, Jan. 5, 1925. Apparatus for separating yeast from 
associated liquid in vats. V/. Scott. 

Brit. Pat. 254,020, Mar. .27, 1925. Air pressure apparatus for 
spraying fruit juice, milk, blood, veast, etc.. P. Muller. 

Brit. Pat. 271,777 April 26, 1926. Yeast. Hansena, Akt.'Ges.and L. 
Nathan. , 

Brit. Pat. 366,753, Sept. 9, 1931. Yeast and alcohol. S. Jansen. 

Brit. Pat. 400,799, Nov. 2,'1933. Extrusion press, particularly for 
- cxtr-uding yeast;® G® Dwars® 




-166- 


Brit. Pat. 404,242, Jan. 11, 1934. Centrifugal separator drum, 
particularly for use in the manufacture'of yeast. Ramesohl and Schmidt 

A. G # 

Brit. Pat. 448,689, June 12, 1936. Yeast; fermentation processes. 

H. Scholler and R*. Eickemeyer. 

Brit. Pat. 451,062, July 29, 1936. Apparatus and process -for ferment¬ 
ing and aerating liquids. I. A. Effront and A. Popper. 

Brit. Pat. 461,439, Feb. 17, 1937. Device,for dispersing a gas or 
vapor in a liquid, particularly for application 1 *bo fermenters used 
in the manufacture of yeast on the aeration principle. . The Distillers 
Co. Ltd. and J. Lockey. 

Brit. Pat. 469,300, July 22, 1937. Aloohol; yeast. N. V. Internationale 
Suiker en alcohol Gompagnie (international Sugar and Alcohol Co. ’’Isaco’ 

Brit. Pat. 474,285, Oct. 25, 1937. Apparatus for delivering measured 
quantities of liquids, particularly water for yeast mixtures and 
saline solutions used in bread making. L. S. Harber, J. F. Wilson 
and Baker Perkins Ltd. < 

Brit. Pat. 481,294, Mar. 21, 1938. Separating- biologically valuable 
constituents from blood, yeast, bacteria, plant cell material, etc. 

M. G. Sevag. 

Brit. Pat. 494,946, Oct. 31, 1938. Apparatus for drying yeast, 
glandular substance, etc. F. H. Cook. 

Brit. Pat. 503,307, Apr. 4, 1939. Separating yeast by centrifugal 
action. Aktiebolaget Separator. 

Brit. Pat. 509,745, July 20, 1939. Yeast. E. Stich and E. Kottlors. 

Brit. Pat. 539,541, Sept. 16, 1941. Separating yeast from suspensions. 
Koninklijke Industrieele Maatschappij voorheen Noury and van der Lande 

N. V. 

Brit. Pate 517,351, Jan. 26, 1940. Treating yeast suspensions. Svensk 
Jastfabriko Aktiebolaget. 

Fr. Pat. 642,019, Oct. 6, 1927. Yeast. A. B 0 ye. 

Fr. Pat. 696,094, May 26, 1930. Yeast. Aktiebolaget Separator. 




-167- 


Fr. Pat. 705,807,, Nov. 17, 1930. Fermentation processes. R. Horch. 

Fr. Pat. 715*700, April 20, 1931. Centrifuge for separating yeast 
from wort. Aktiebolagct Separator. 

Fr. Pat. 757,294, Deo. 22, 1933. Separating drums for yeast. 
Aktiebolaget Separator. 

Fr* Pat. 764,873, May 29, 1934. Yeast. Maschinenbau-A. G. Golzern- 
Grimma. 

Fr. Pat. 784,585, July 22, 1935. Apparatus for determining the 
fermenting power of yeast in’dough*. Brabender G. m, b.-R. 

Fr. Pat. 791,430, Dec. 11, 1935. Purifying molasses. Aktiebolaget 
Separator. * 


Fr. Pato 800,109, June 27, 1936. Apparatus for aerating fermenting 
liquids for the production of yeast'. N. V.- Industrieele Maatschappij 
Vo Noury and v. d. Lande. * 


Fr. Pat. 821,326, Dec. 2, 1937. -Apparatus for'fermenting solutions. 
H. Soholler. 


Ger. Pat. 244,831, Mar. 11, 1911. Apparatus for measuring yeast, 
soap, and like goods made up in lengths, by means of a eutting * 
device. iioepfener. 


Ger. Pat. 245, 54, Apr. 6, 1911. 
yeast from fermented beer wort by 

Ger. Pat. 248,088', Nov. 12, 1‘911. 
the fermentation vats. K. Fuk. 

Ger. Pat. 273,806, Feb. 25, 1913. 
J. Hofbauer. 

Ger. Pat. 493,018, Feb. l'6, 1928. 
Schmidt A. G. 


Process and apparatus for separating 
centrifugation. C. Bauer. 

"Device for removing the yeast from 
Centrifuge for purifying yeast. 
Centrifuge for yeast. Ramesol & 


Ger. Pat. 495,785, Dec. 29, 1928. Device for skimming off the top 
yeast during fermentation. G. Jakob. 

Ger. Pat. 507,401, Feb. 22, 1929. Method and apparatus for sifting 
and sorting yeast. Brauerei Sternburg G # m. b. H. 


-168- 


Ger. f| Pat. 521,274, Sept. 27, 1928. Apparatus f«r washing yeast. 

E. Muller. 

Ger. Pat. 524,549, Mar. 17, 1928. Apparatus for washing yeast with 
water. A. Hallermann. 

Ger. Pat. 528,981, Apr. 19, 1925. Device for regenerating barm for 
further fermentation. Hansena. A. G, 

Ger. Pat. 534,108, Sept. 20, 1927. Yeast. A. Boye. 

Ger. Pat. 547,078, June 19, 1929. Apparatus for recovering beer 
yeast. 0. Koch. 

Ger. Pat. 557,965 and 557,966. Fermenting plant for pure yeast. 
Possehl^ Apparatenbau und Export G. m. b. H. and E. Stolle. 

Ger. Pat. 559,138, June 20, 1930. Centrifuge for yeast. 

Ranesohl & Schmidt A. G. 

Ger, Pat. 571,204, Nov. 22, 1929. .Apparatus for producing purified 
yeast autolyzates. H. van de Landt. 

Ger. Pat. 603,668, Oct. 5, 1934,. Molasses. M« Fischl's Sohne 
and F. Rosenberg. 

Ger. Pat. 619,555, Oct. 3, 1935. Yeast. Wirtschaftliche Vereinigung 
der deutschen Hefeindustrie. 

Ger. Pat. 621,566, Nov. 9, 1935. Yeast. Norddeutsche Hefeindustrie 

A. G. 

Ger. Pat. 624,990, Feb. 1, 1936. Yeast. Brabender Elektromaschinen 

G. m.b.H. 

Ger. Pat. 629,194, April 24, 1936. Apparatus for aerating mashes 
used in cultivating yeast. Maschinenbau A. G, Golzern Grimma. 

Ger. Pat. 637,728, Nov. 3, 1936. Apparatus for making yeast. Svenska 
Jastfabriks Aktiebolaget. 

Ger, Pat. 646,227, June 10, 1937, Means for cleaning centrifuges for 
yeast and like material.* Bergedorfer Eisenwerk A. G.-Astra-Werke. 

Ger. Pat. 659,333, Apr,^30, 1938. Alcohol and yeast by fermentation. 
Deutsche Bergin A. G. fur Holzhydrolyse, F. Berguis, H. Koch and H. 
Zimmermann. 


- 169 - 


Ger. Pat. 716,927, Jan., ,8, 1942. Apparatus for making pressed yeast 
from molasses. Rameschl <5c Schmidt A. G. Addn* to Gfer.'Pat. 688,764. 

Swed. Pat. 58,961, June 25, 1925. Filtering vessel for yeast manu¬ 
facture. Svenska-Jastfabriks Aktiebolaget. 

Swed. Pat. 70,538, Oct. 28, 1930. Device oh yeast’centrifuges for 
introducing the washing liquid. Aktiebolaget Separator (H. 0. 

Lindgren, inventor). 

Swed. Pat. 77,912, Aug. 1, 1933. Apparatus for yeast fermentation. 
Svenska Jastfabriks A. B. (N. R. Nilsson, inventor). 

Swed. Pat. 79,024, Nov. 28, 1933. Centrifuge for the separation and 
washing of yeast. Aktiebolaget Separator (S. A. B. Dahlgren,- inventor). 

Swed. Pat. 88,558, Feb. 23, 1937. Yeast. Svenska Jastfabriks 
Aktiebolaget (S* 0;. Rosenqvist, inventor). - * 

Swed. Pat. 89,806, July 27, 1937. Yeast fermentation process. 

Svenska Jastfabriks Aktiebolaget (N. R. Normander, inventor/. 

U. S. Pat. 1,020,716. Apparatus for washing and aerating yeast. 

F. Schimper. 

U. S. Pat. 1,060,143. Apparatus for mixing definite proportions of 
yeast with accelerating material such as sugar or malt extract. 

J. A. Stevenson. *• * 

U. S. Pat. 1,212,656. Apparatus for cultivating yeast, mucorini, 
molds and bacilli* J. H. P. Magne.- 

U. S. Pat. 1,402,248. Fermenting tank adapted for y<3ast production. 

W. H. Noe." 

U. S.' Pat. 1,760,706. Apparatus for obtaining yeast as a by-product 
in alcohol production by fermentation* 0. Lukrs (to Zells*tofffabrik 
Waldof)• /. ' A f - 

U. S* Pat. 1,792,450. Fermenting sacchariferous liquids. E. Stich. 

U. S. Pat. 1,817,232* Temperature regulation of contents of yeasfc 
propagation vats, etc. H.- F. Buhrig (to Standard Brands, Inc.). 


- 170 - 




U. S. Pat. 1,885,831. Separating rubber from latex by a direct 
electric current. K t Illig and N. Schoenfeldt (to Siemens-Elektro- 
Osmose G. m. 'b. H.). ' • . , . r • 

U. S. pat. 1,959,554. Apparatus for aerating liquids, as in yeast 
production. E, Stich. . 

U. S* Pat. 1,984,789. Controlling froth or foam accumulation of 
liquids (as in yeast manufacture). J. Everett (to Standard Brands, 
Inc.). 

U. S. Pat. 2,033,326. Impregnating beer wort with yeast. W. F. Clark, 

U. S. Pat. 2,038,451. Device for aerating liquids'as in yeast 
propagation. E.., Schattaneck. 

U. S. Pat. 2,043,940. Apparatus for yeast propagation with aeration. 
E. van Thiel (t.o N. V. Industrieele Maatschappij vh. Nouiyand v.d, 

Lande)• ‘ * , • ; 

U. S. fat. 2,070,966. Bowl for centrifugal yeast separators. N. E. 
Svensjo.(to De Laval Separator Co.). 

U. S. Pat. .2,£92,151. Yeast propagation with aeration. A. Braasch 
(to Standard Brands Inc.). 

•U. S. pat. reissue 21,723. Apparatus for continuous pressure separa¬ 
tion of yeast or other solids from liquids. R. Thompson (to 
Thompson Continuously Operating Filter Press Co.). A reissue of 
original patent U. S. 2,112, 869. 

U. S. Pat. 2,118,117. Separating biologically valuable constituents 
from blood, yeast, bacteria, plant cell- ma terial, etc. M. G. Sevag. 

U. S. Pat. 2,123,463. Apparatus for yeast manufacture. I. A. Effront 

U. S. Pat. 2,151,126. Aeration apparatus suitable for use in yeast 
manufacture-. J.- Lockey (to Standard Brands, Inc.).. 

U. S. Pat. 2,153,581. Centrifugal filter and separator for use in 
the manufacture of food extract from brewers* yeast. J. H. Millar 
(to Arthur Guinness, Son & Co., Ltd.). 




- 171 - 


U. S. Pat, 2,176,558. Device for aerating liquids, as in yeast 
manufacture. J. Lockey (to Standard Brands, Inc.). 

U. S. 2,184,195. Apparatus for destroying froth developed in yeast 
manufacture or other processes. J. 0. Naucler. 

U. S. Pat. 2,188,192. Yeast production and fermentation. H. Scholler 
and M. Seidel. »• • . - , 

U. S. Pat. 2,206,663. Dispersion mill suitable for. use. with, pigments, 
yeast, etc. M. W. Ditto. (to Emulsions Process Corp.). 

• . . * « * * t * ■ * 

U. S. Pat. 2,232,737. Recovery of volatile substances from spent 
air such as that from yeast -culture. M. Seidel-. * « 

U. S. Pat. 2,301,461. Y e ast emulsifier suitable for use in preparing 
bread doughs. E. 0. Schnetz. 

U 0 S. Pat. 2,306,074. Rotary-drum filtration apparatus suitable for 
yeast separation and recovery from liquid suspensions. E.-A. Meyer 
(to Standard Brands, Inc.). 

U. S, Pat. 2,281,457. Apparatus for manufacturing yeast. • S. 0. 
Rosenqvist (to Svenska Jastfabriks Aktiebolaget). 

U. S. Pat. 2,3X9,831. Treatment of yeast, as for the extraction of 
vitamins. W. P. Torrington (to Emulsions Process Corp.). 

U. S. Pat. 2,351,970. Separation of yeast such as freshly made bakers’ 
yeast from aqueous suspensions by use of a centrifugal filter• 

M. P. J. M. Jansen ' 

Baking 

Austrian Pat.' 144,832, Bread. "Salvis" A. G. f. N^hrmittel Chem. 

Ind. (R. Bertel, inventor). 

Brit. Pat. S89, Jan. 12, 1912. Bakers’ yeast from brewers’ or other 
yeast. J. A. Stevenson. 

Brit. Pat. 509,476, July 14, 1939.‘ Baking yeast compositions. ^Com- 
pagnie international de procedes de panification Itam and Societe 
Fould-Springer. 



-172- 


Brit. Pat. 10,774, May 1, 1914. Yeast. P.A. Docherty. 

Fr. Pat. 723,515, Oct. 1, 1931. Yeast. K. Bergl. 

Fr. Pat. 781,220, May il,1935. Yeast. K. Dinich. 

U. S. Pat. 904,573. Liquid yeast mixture for bread. W. J. Temple. 

U. S. Pat. 1,151,526. Yeast saving composition for use in bread 
making. H. A.Kohman, C. Hoffman and T. M. Godfrey. 

U, S. Pat. 1,158,933. Economizing yeast in bread making. H. A. 
Kohman, C. Hoffnan and 4. E. Blake. 

U. S. Pat. 1,539,751. Testing yeast fc in making bread dough. 

H. J. Lueders. 

U. S. Pat. 1,701,200. Yeast preparation. R. Willstatter and H. 
Sabotka„ 

U. So Pat. 1,801,095. Preservable yeast preparation. E. I. Levin. 

U. S. Pat. 1,894,135. Yeast preparation. G. Torok and G. Becze. 

U. S. Pat. 2,187,357. Baking-yeast compositions. J. C. Matti (to 
Compagnie internationale de proc^des de panification ). 

B eer Yeast 

Austrian Pat. 9,697, Nov, 23, 1912. Improving beer yeast. A. Nydrle 
and G„ R 0 th. 

Brit. Pat. 11,424,. May 11, 1911. Purifying brewers T yeast. G. 
Erdmann and T. Schmupk. 

Brit. Pat, 13,811, June 30, 1908. Recovery of brewers* yeast. W. 
Hampton. 

Brit. Pat. 106,531, May 25, 1916. 'Yeast. J. A. Stevenson. 


Brit. Pat. 113,486, 

Feb. 

23, 

1917. 

Yeast• 

J. 

A. Stevenson. 

Brit. Pat. 318,165, 

Aug. 

28, 

1928. 

Yeast. 

H. 

Ohlhaver. 

Brit. Pat. 357,732, 

Sept 

. 13, 

1929. 

Vitamins. 

H. Van de Sandt 







- 173 - 


Brit. Pat* 434,249, Aug* 28, 1935. Baking yeast. K* Pinich* 

Can. Pat. 147,402, Apr. 15, 1913. Process of transforming brewers 1 
yeast into a product equivalent to compressed alcoholic yeast. 

A. Nydrle* 

Fr. Pat. 680,847, Aug. 27, 1929. Baking yeast. *H. Ohlhaver. 

Ger.. Pat. 245,038, July 2, 1910. Removing bitter principle from 
beer yeast. Verein tT Versuch-und Lehranstalt fur Brauerei.” 

Ger..Pat. 248,561, Nov. 10,- 1910. Removing bitter principle from 
beer yeast. Versuche-und Lehranstalt fur Brauerei. 

Ger. Pat. 536,061, Nov. 7, 1929. Beer Yeast. H.Windesheim 

Ger. Pat. 630,139, Aug. 8, 1936.- Treatment of brewery ye'ast. A. 
Kroulik. 

Hun&. Pat.. 111,224, Dec. 1,1934. Baking yeast from beer yeast. K. 
Dinich. Addn. to Hung. Pat. 109,962. 

U. S. Pat. 1,045,689. Cleaning be.er yeast. G. Erdmann.- 

U. S. Pat. 1,213,545. 'Protein from yeast. C. C. Ringler and J. 
Beerhalter• y 

U. S. Pat. 1,517,650. Treating yeast used in brewing. E. Moufang. 
Compressed Yeast 

4 ' • * 

Austrian Pat. 2,544-10, 0 0 t. 10, 1910. Compressed yeast. R. Goldschmidt 
and K. Kruis. 

Austrian Pat. 121,078, Aug. 15, 1930. Yeast fermentations. E. Reinisch. 

Austrian Pat. 146,730, Aug. 10, 1936. Yeast. Veireihigte MnUtner 
"Markhof’she Presshefe Fabriken and Armi Szilvinyi. 

, . . * 4 ' 

Brit. Pat. 4,637 (7), Dec. 9, 1914. Yeast. W. Scott. 

Brit. Pat. 7,272, Mar. 25, 1912. A process for the manufacture of 
compressed yeast from raw yeast. J. A. Liebert. 

Brit. Pat. 149,533, Sept. 5, 1919. Yeast. H. W. Anderschou. _ 



-174- 


Brit. Pat. 262,063, Nov. 24, 1925. Preserving and packing yeast. 

L. 0. Lewton. 

Brit. Pat. 405,875, Feb. 15, 1934. Purifying molasses for use in the 
manufacture of yeast. N. V. Industrieele Maatschappij voorheen N oury 
and Van der Lande* 

Brit. Pat. 406,398, Mar. 1,, 1934. Preserving, yeast. The Inter¬ 
national Yeast Co., Ltd. and H. B. Hutchinson. 

Brit. Pat. 414,334, Aug. 2, 1934. Yeast. Ramesohl & Schmidt A. G. 

Brit. Pat. 445,714, Yeast. Vereinigte Mautner Markhofsche Presshefe 
Fabriken and A. Szilvinyi. • 

Brit. Pat. 534,993* Mar* 25, 1941. Improving compressed yeast. 

L. Elion. 

Can. Pat. 360*241* Sept 4 1, 1936. Preservation of yeast. H. B. 
Hutchinson (to Standard ^Brands, Inc.),. . * * 

— I 

Danish Pat. 35,992, May 17, 1926. Potent preservable pressed yeast. 
Mellemeuropaeisk Patent-Financieringaselskab. 

Dptch Pat. 13,773, Oct. 15, 1925. Preparation of. pre-ssed yeast. 

S. K. D. M. van Lier. 

Fr. Pat. 751£02, Sept., 7, 1933. Baking yeasts. Pfeifer & Langen A. G. 

Fr. Pat. 818,300, Sept.,.22, 1937. Yeast. Aktieselskabet Dansk 
Gaerings-Industri. , •' 

Ger. Pat. 257,557, Aug. 5, 1911. Process of aerating the wort in 
compressed yeast manufacture. Ullrich & Hinrichs. 

Ger. Pat. 269,192, Sept. 20, 1912. Compressed yeast. A. Kamienski* 

. . * ’ * ' 

Ger. Pat. 277,943, Sept. 7, 1913. Yeast. R. Reik. 

Ger. Pat. 4^3,329, Dec. 19, 1926. Yeast. *Norddeutsche Hefeindustrie 

A. G. 

Ger. Pat. 570,932, Feb. 22, 1933, Yeast. W, Knappe. 

Ger. Pat. 605,517, Feb..5, 1935. Yeast., Pfeifer & Langen A. G. 

(H. Claassen and M. v. Lillienskiold, inventors). 



- 175 - 


Ger. Pat* 621,754* Nov. 13, 1935* Yeast. Pfeifer and Langen G.m.b.H* 
(H, Claassen and M. v. Lillienskiold inventors). 

Ger. fat. 641,753, Feb. 12, 1937. Pressed yeast. W. Knappe. 

Ger. Pat. 656,598, Feb. 10, 1938. Pressed yeast. The international 
Yeast Co. • . 

Ger. Pat. 658,348, Apr. 1, 1938. Yeast. Vereinigte Mautner 
Markhof’sohe Presshefe Fabriken -and A. Szilvinyi. 

Hung. Pat. 102,894,. July 2.9, 1929. 1 Increasing the life of yeast. 

M. ^oskovits and Krausz-Moskovits Sgyesult Spartelepek R. T. 

Swed. Pat. 54,302, April 18, 1923. Pressed yeast. N. Hugoson. 

Swiss Pat. 62,577, Sept. 18, 1912. Yeast. A. Fernbach. y •• 

Swiss Pat. 72,486, May 16, 1916. Pressed yeast. Verein der Spiritus- 
Fabrikanten in Deutschland. 

U.'S. Pat. 1,176,528. Pressed yeast, J. Effront and A. Boidin. 

U. S. Pat. 1,580,500. Compressed yeast. R. ^usserow. 

U. S. Pat. 1,893,152. Yeast of depressed 'zyraatio activity. A. 

Schuitz and C. N. Frey (to Standard Brands, Inc.). 

U. S. Pat. 1,970,275. Compressed yeast product. W.H. Buhrig, 

A. Schultz and C. N. Frey (to Standard Brands, Inc.). 

U. S. Pat. 1,980,083. Compressed yeast admixed with "symbiotically 
grown" Lactobac illus acidophilus. • W. L. Owen (to Lacto-Yeast Co.) 

U. S. Pat. 2,114,694. Yeast mixture. L; U. ‘Wilhartz and M, M. Brooke, 
(to Puritan Mills, Inc.). 

U. S. Pat. 2,136,399. Yeast treatment. A.. S. Schultz and C-.-‘N* 

Frey (to Standard' Brands, Inc.). * ' .. . , ' 

U. S. Pat. 2,196,361. Yeast, etc. P. Liebsny and H # -Werthpim. . 

U. S. Pat. 2,218,336. Bakers f yeast production. V. R. Kokatnur 
(to Autoxygen Inc.). • * . ■ t 




-176- 


Donditioning and Improving • 

" 1 

Austrian Pat. 112,464, Oct. 15, 1928. Treating yeast. .E.Pribram 
and H. Wert he im. 

Brit. Pat. 226,534, Dec. 17, 1923. Activating and sterilizing yeast, 
etc. E. F. Rousseau. 

Brit. Pat. 291^135, Feb.'22, 1927. Yeast. W. Scott. 

Brit. Pat. 311,315, May 9, 1928. Yeast. E. I. Levin. 

Brit. Pbt • 320,021, Sept. 28, 1928. Yeast. N. Maresu.. 

Brit. Pat.'346,908, Mar. 4, 1929. Yeast. H. Claassen. 

Brit. Pat; 377,533, Nov. 12, 1931. Yeast fermentation. L. Elion 
and E.. Elion. 

Fr. Pat. 450,988, Nov. 25, 1912. Improving yeast. Diamalt-Akt .-Ges • 

Fr. Pat. 650,891, Mar. 16, 1928. Yeast. Norddeutsche Hefeindustrie 

A. G. 

Fr. Pat. 682,945, Oct. 9, 1929. Yeast. L. Elion and E. Elion. 

Fr. Fat. 698,316, July 2, 1930. Yeasts. H. Yfindesheim and F. W. Thiele. 

Fr. Pat. 748,741, July 8, 1933. Yeast preparations^ Erste Hessisohe. 

Press-Hefe Fabrik and Dampfbrennerei Inh. J. Peser Sohne . 

Fr. Pat. 769,020, Aug. 17, 1934. Bread making. H. Boular'd. 

Ger. Pat. 254,592, Dec. 28, 1911. Increasing the power of ;yeast in 
fermentation. A. Poliak. 

Ger. Pat. 283,177, Oct. 31, 1913. ^Removing the unpleasant tas*te from 
yeast. Versuchs-und Lehranstalt fur Brauerei. 

Ger. Pat. 286,180, Apr. 25; 1914. Purifying yea'st. P. Knoblaucfr. 

Ger. Pat. 528,257, Mar. 28, 1926. Yeast. W. Matzka. * * ’ 




- 177 - 


Ger•. Pat. 568,116, Dec. 4, 1928. Yeast. ,! Enossis Tf Soc. Anon. Comm. 

Ind. Addition to Ger. Pat. 537,057. 

Ger. Pat. 56$,756, Nov. 26, 1929. After-treating yeast. M. Moskovits 
and Kraus-Moskovits Egyesult etc. 

Ger. Pat. 629,949, May 15, 1936* *. Fermenting. I. G. Farbenind. A. G. 

VGustav Weidenhagen, inventor). 

Ger. Pat. 697,311, Sept. 12, 1940. Edible yeast. H. Fink, and R. 

Lechner (to Versuchs-und Lehranstalt fur Spiritusfabriken). 

U. S. Fat. 1,061,494. Increasing the power of yeast in fermentation. 

A. Poliak. 

U. S. Pat. 1,534,387. Conditioning and drying yeast. F. M. 

Hildebrandt and C. N. Frey; 

U. S. Pat. 1,727,847. Yeast. J* R.'White (one-half to‘Henry Leeds). 

U. S. Fat. 1,910,265. Conditioning yeast prior to drying. A. Shaver 
and C. N. Frey (to Standard Brands, Inc.). 

U. S. Pat. 2,031,668. Yeast purification. G. T. Reich. 

Continuous Addition Process 

Brit. Pat. 155,283, Dec. 15, 1920. Yeast. Verein der Spiritus- 
Fabriken. 

* 

Brit. Pat. 155,284, Dec. 15, 1920. Yeast. Verein der Spiritus- 
Fabriken. 

Brit. Pat. 155,291, Dec. 15, 1920. Yeast. Verein der Spiribus-Fabriken. 

Brit. Pat. 155,292, Dec. 15, 1920. Yeast Verein der Spiritus-Pabriken. 

Brit. Fat. 222,514, Sept. 29, 1923. Lactic acid and yeast. A. Poliak. 

Brit. Fat. 230,110, Mar. 3, 1924. Yeast. L. J. Howells. 

Brit. Fat. 252,193, May 14, 1925. Yeast. W. H. F. Buhrig. 

Brit. Pat# 259,572, Oct. 6, 1925. Yeast propagation with continuous 

addition of nutrient material and continuous withdrawal of yeast¬ 
laden liquid. A. P.Harrison. 



- 178 -* 


Brit. Pat.'275,328, May 4, 1926. Yeast. Distillers Co. Ltd. and 
E. A. Meyer. ■%, . 

Brit. Pat. 275,329. Yeast. Distillers C 0 . Ltd., and E. A. Meyer. 

Brit. Pat. 277,476, Aug. 24, 1926. Yeast. Fleischmann Co. (to 
International Yeast Co., Ltd.). 

Brit. Pat. 287,052, Mar. 12, 1927. Withdrawing yeast from vats. 
Zellstoffabrik Waldhof and 0. Luhrs. 

Brit. Pat. 291,146, Feb. 24, 1927. Yeast. H.-Bucher. 

Brit. Pat. 291,770, June 8, 1927. Yeast. K. A. Jacobsen. 

Brit. Pat. 294,123, Jan. 14, 1927. Yeast. S.Sak. 

Brit. Pat. 294,131, Jan. 14, 1927. Yeast. S. Sak. 

Brit. Pat. 294,132. Yeast. S. Sak. 

Brit. Pat. 294,134. Yeast. S. Sak. 

Brit. Pat. 299,336, June 21, 1927. Yeast. A. J. C. Olsen and 
International Yeast Co., Ltd. 

Brit. Pat. 308,324, Sept. 20, 1927. Yeast. S. Sak. 

Brit. Pat. 334,502, May 1, 1929. Yeast. Distillers Co., Ltd. and 
E. A. Meyer. 

Fr. Pat. 740,817, July 26, 1932* Yeast. Invention Ges. fur Verwaltung 
und Verwertung Chemisch-TechnischerPatente G. m. b. H.- and S. K. 
Daranyi. 

Ger. Pat. 618,021, Sept. 2, 1935. Yeast. Wirtschaftliche Vereinigung 
der deutschen HefeIndustrie. 

Ger. Pat. 641,025, Jan. 23, 1937. Yeast. Wirtshaftliche Vereinigung 
der deutschen Hefeindustrie. 

Ger. Pat. 659,951, May 14, 1938. Yeast, n. Moskovits. 

U. S. Pat. 1,449,107. Continuous yeast propagation. F. Hayduck. 

U. S. Pat. 1,449,108. Continuous yeast propagation. F. Hayduck. 





- 179 - 


U. S. Pat, 1,566,431, Yeast, S, Sak, 

U, S. Pat, 1,676,437, Yeast. A. P. Harrison (to The Fleischmann Co.). 

U. S, Pat. 1,677,529. Yeast, A. Poliak. 

U. S. 1,722,746. Yeast manufacture, J. Hasling, Jr. (to The Fleischmann 
Co.). 

U. S. Pat. 1,724,952. Yeast. E~. A. Meyer (to The Fleischmann Co.). 

U. S. Pat. 1,730,876. Yeast. W. H. F. Buhrig (to The Fleischmann Co.). 

U. S. Pat. 1,750,267. Apparatus for manufacturing yeast by propaga¬ 
tion by an ’'addition” process. A. ;P. Harrison (to Standard Brands, 

Inc.).‘ 

U. S. Pat. 1,884,272. Yeast propagation. S. Sak. 

U. S. Pat. 1,891,841. Continuous-addition continuous-withdrawal yeast 
propagation. S. Sak. 

U. S. Pat. 1,938,081. Yeast. E. A.Meyer (to Standard Brands, Inc.). 

U. S. Pat. 2,035,048. Yeast. S. C. Daranyi. 

M 

Distillers* Slop 

Fr. Pat. 649,741, July 20, 1927. Beverages; yeast. M. J. J. 

Boutteaux. 

Ger. Pat. 185,332, July 23, 1905. Process of manufacturing yeast 
and fermenting distillery mash.^ Nitritfabrik Akt.. Ges., Copenick 
b. Berlin* 

U. S. Pat. 1,702,303. Food product from distillery yeast. A. Kahn. 

(to Soc. francaise des produits alimentaires azotes). 

U. S. Pat. 2,008,584. Treating waste distillery slop for use in 
propagation of commercial compressed yeast. H. L. King, (to 
National Grain Yeast Corp.). 



-180- 


Drying and Dried 


Brit, Pat, 
Brit. Pat, 
Brit. Pat. 
Brit. Pat. 
Brit. Pat. 
Brit. Pat. 
Brit. Pat. 
Brit. Pat. 


3,166, Feb. 12, 1908. Desiccating yeast. G. F. Humphrey. 

3,407, Feb. 10, 1912. Dry yeast. S, Oppenheimer. 

23,05^, Oct. 18, 1906. Dry yeast preparation. A. J. Oxford 

27.572, Dec. 8, 1911. Dry yeast* P» D. H. Ohlhaver. 

27.573, Dec. 8, 1.911. Dry yeast. P. D. H.. Ohlhaver. 

27.574, Dec. 8, 1911. Dried ye£ws-t. • P. D. H. Ohlhaver. 

27,711, Dec. 9, 1911. Dry yeast. C. H. Field. 

27,782, Nov.. 29, 1910. Dry yeas-t. J. A. Stevenson. 


Brit. Fat.- 
Riley. 


102,8:55, Mar. 4, 19-16. Yeast. A. G., Salomon and. L.- J. 


Brit. Pat. 
Brit. Pat. 
Brit. Pat. 
Brit, Pat. 


175.622, Feb. 10,.. 192'2. .Drying .yeast. E. Klein*. 

175.623, Feb. 10, 1922. Drying yeast. E. Klein.' 

181,076, Feb. 28, 1921. Preserving yeast. C. A. Jensen. 

* 

202,030, May 10, 1922,. Yeast. C. A.. Jensen. 


Brit. Pat. 
(Parent Co 


203,109, June 28, 1922. Preserving food. Plausen’s 
) Ltd. , ,' 


Brit. Pat. 
Brit. Pat. 


Brit. Pat. 
Boutteaux. 


226,916, Oct. 29, 1923. Spray desiccation.* J. E. Nyrop, 
228,017,; Feb. 8, 1924. Drying ye^st. E. A. Fuller. 
294,209, July 20, 1927. Vinegar and yeast. M. J. J. 


Brit. Pat. 300,039, Dec. 24, 1927* Dry yeast. Matro G. m. b. H. 



-181- 


Brit. Pat, 307,830, Mar. 14, 1928. Electrodeposition of rubber, 
yeast, eto. Siemens-Elektro-Osmose Ges. 

Brit. Pat. 365,086, Bept* 15, 1930. Yeast. R. Bertel and 0 B 
Schtfssler. 

Brit.Pat. 408,362, April 13, 1934. Yeast. The International 
Yeast Co., Ltd. H. A. Auden and P. Eaglesfield. 

Brit. Pat. 476,545, Dec. 10, 1937. Drying yeast. N. V. Internationale 
Suiker en Alcohol Compagnie (international Sugar and Alcohol Co. 

’’isaco"). 

Can. Pat. 411,325, Mar. 23, 1943. ( Preserving yeast. L. Atkin, G. W. 
Kirby and C. N. Frey (to Standard Brands, Inc.). 

Dutch Pat. ..1,960, May 15, 1917. Dried, yoast. P. D. H. Ohlhaver. 


Fr. Pat. 665,009, Dec. 3, 1928. Yeast. L. Weil. 

Fr. Pat. 716,259, April 29, 1931. Yeast. "Salvis” A. G. fur 
Nahrmittel and Chemische Industrie. 


Fr. Pat. 742,578, Mar. 11, 1933. 
Fr. Pat. 788,370, Oct.'9, 1935. 


Fr. Pat. 800,324, July 2, 1936. 
vegetable substances. A. Kroulek 


Ger. Pat. 

244,285, 

Oct. 5, 

1910. 

Lehranstalt fur Brauerei. 


Ger. Pat. 

257,131, 

Mar. 2, 

1911. 

yeast. P. 

, D. H. Ohlhaver. 


Ger. Pat • 

257,176, 

Mar. 2, 

1911. 

Ger. Pat. 
Ohlhaver. 

257,177, 

Mar. 2, 

1911. 

Ger. Pat. 

262,045, 

Feb. 10 

, 1912 


Yeast. C. Hary. 

Yeast.*N. A. Orstrom. 

Drying and hardening animal and 

Drying yeast. Versuchs-und 

Increasing the efficiency of dried 

Drying yeast. P. D. H. Ohlhaver. 
Preserving dried yeast. P. D. H. 

Dry yeast. Dauerhefe Ges. 


-182- 



Ger. Pat. 264,996, June 12, 1912. Dry yeast with roast aroma. 
Versuchs-und Lehranstalt fiir Brauerei. 

Ger. Pat. 266,001, Jan. 11, 1911. Dry.yoast. Versuchs-und 
Lehranstalt fur Brauerei. Addition to Ger. Pat. 264,996. 

Ger. Pat. 267,436, Nov. 16, 1911. Drying yeast. Versuohs-und ' 
lehranstalt fur Brauerei. 

Ger. Pat. 482,411, July 17, 1926. Yeast. 0. Sauer (nee Buohholz). 

•Ger. Pat. 498,078, April 5, 1925. Dry yeast preparations. Matro 

G. m. b.’ H. 

Ger. Pat. 507,402, May 10, 1927. Yeast. 0. K." Sauer (n^e Buohholz). 

Ger. Pat. 518,606’, Oct. 24, 1926. Yeast. Brenn'erei "Xornblumc'" 
Anderson, Nissen & Co. G. m.b.H. 

Ger. Pat. 621,908, Nov. 15, 1935. Apparatus for dehydrating yeast. 
Poth & Co. Presshefefabrik G. m. b. H. 

Ger. Pat. 633,994, Aug. 14,1936, Dry yeast. G. Neumuller. 

Ger. Pat. 655,337, Jan. 13, 1938. Drying yeast. Holzhydrolyse A. G. 

and E. Farber. 

Ger. Pat. 656,683, Feb. 11, 1938. Drying yeast. Holzhydrolyse A. G. 
and E. Farber. 

Hung. Pat. 114,621, July 15, 1936. Dry yeast, R. Bertel. 

Swed. Pat. 86,484, June 9, 1936. Ebh^drating ’ yeast.^ Svenska 
Jastfabriks Akiebolaget (H.A. L. Sward, G. E. S. Sward, and A. G. H. 
Swa rd, invent or s). 

•U. S. Pat. 941,221. Dry 'veast compounds. J. E. Yost. 

U. S. Pat. 986,898. Drying yeast. P. A, Brangier. 

U. S. Pat. 1,020,306. Manufacturing dried yeast. P. D. H. Ohlhaver. 

U. S. 1,021,700. Moistening dried yeast to increase its raising power 
P. D. H. Ohlhaver. 


-183- 


U. S. Pat. 1,033,807. 

U. S. Pat. 1,039,999. 
P. D. H. Ohlhaver. 

U. S. Pat. 1,386,359. 

U. S. Pat. 1,386,360. 

U. S. Pat. 1,386,361. 

U. S. Pat. 1,391,561. 

U. S. Pat. 1,420,557. 

U. S. Pat. 1,420,558. 

U. S. Pat. 1,420,630. 

U. S. Pat. 1,447,789. 
E. Klein. 

U. S. Pat. 1,464,710. 
baking strength. A. 

U. S. Pat. 1,481,671. 

U. S. Pat. 1,534,387. 
Hildebrandt and C. N, 

U. S. Pat. 1,596,983. 
Mackintosh. 

U. S. Pat. 1,625,121. 

U. S. Pht• 1,641,676. 
Givens• 

U. S. Pat. 1,641,677. 
Givens. 

U. S. Pat. 1,643",047. 
it. K # Balls. 

U. S. Pat. 1,694,807. 
The Fleischmann Co.). 


Making dry yeast. E. Koelitz. 

.Preserving dried yeast in a desiccator. 

Dry yeast. W. B. D. Penniman. 

Dry-.yea^t. W. B. D. Penniman. 

Dry yeast. W. B. D. Penniman. 

Drying brewers* yeast for food. J. C. Miller. 
Dried yeast. E. Klein. 

Dried yeast. E. Klein. 

Drying yeast. A. W. Hixson. 

Apparatus for comminuting and drying yeast. 

Pretreating dried yeast to increase its 
r . Hixson. 

Dried yeast mixture. T. J. Allen. 

Conditioning and drying of yeast. F. M. 

Frey. 

Preserving and drying yeast. J. H. 

Dried yeast. F. M e Hildebrandt and C. N. Frey. 
Dry yeas*t composition. C. B. Hill and M. H. 

Dry yeast composition. C. B, Hill and M. H. 

Drying yeast in mixture with purified cellulose. 

Cooling and drying yeast. E. B. Bro'vhi (to 


-184- 


U. S. Pat. 1,736,657. Dry yeast for medicinal and‘pharmaceutical 
purposes. C. Massatsch. (to Metro G. m. b. H.). 

U. S. Pat. 1,859,250. Dry yeast compositions containing calcium 
lactate. R. Bertel. 

U. S. Pat. 1,909,011.' Dried yeast. H, Riley. 

U. S. Pat. 1,991,629. Dried yeast composition containing aerated 

11 calcium sulfate cream" etc. H. Riley. 

U. S. Pat. 1,934,941. Dried yeast. K. Mizobata. " A- 

U. S. Pat. 2,111,201. Drying yeast. H. A. Auden and P. Eaglesfield 

(to Standard Brands, Inc.). 

U. S. Pat. 2,233,251. Desiccated live yeast. A. Dragli. 

U. S. Pat. 2,292,447. Freezing and drying coffee, egg whites, 
milk, potatoes, yeast, etc. J. C. Irwin (to United States Cold 
Storage Corn., D. C. Pfeiffer and J. M. Hill). 


Extracts 

Belg. Pat. 405,477, Nov. 30, 1934; Concentrated yeast extracts. 

L. L. Buguin. 

Brit. Pat. 190,147, Dec. 6,' 1922. Yeast extracts. M. L. Marsan 
(n^ Portesseau). 

Frit. Pat. 197,695, May 12, 1923. Yeast extract. Continental 
tndustrie-Verwertung Ges. 

Brit. Pat. 451,089, July 29, 1936. Preparation of yeast extract. 

J. K. Millar and A. Guinness, Son & Co.,,Ltd. 

Fr. Pat. 462,198, Nov, 16, 1912. Yeast food extract. "Visca n 
Nahrungmittel. 

Fr. Pat. 791,640, Dec. 14,. 1935. Yeast extract. A. Guinness, Son 
& Co., Lt d. • . . . 

U. S. Pat. 1,200,011. Yeast extract for use as a food. A. Nilson. 







-185- 


Feeds and Food - * . * , . . 

f, . 4 « , . . . 

Austrian Pat, 122,961, Jan# 15, 1931# Food product Prom yeast, 

F. Simmer, 

Austrian Pat# 154,427, Sept# 26, 1938# Yeast compositions, 

0. Czadek and E. Kupelwieser, 

Austrian‘Pat, 156,076, May 10, 1939#. .Food preparation from-'yeast. 

0. Czadek. 

Brit. Pat# 7,813, April 3, 1913# Fodder from brewers’ yeast. 

A. C. Bunting• 

Brit, Pat, 26,697, Nov.- 20, 1912# Yeast. E. -Krause* . . 

Brit. Pat. 117,666, July 24, 1917# Yeast. H. W. Andersohon, W. 

Lambs head, and J. M. Ramsay. . • . * \ • 

Brit. Pat. 131,579, May 9, 1919. Diastase; yeast foods. J. Takamine. 

Brit. Pat. 156,153, Dec. 31, 1920# Edible yeast preparations. 

H. Plauson and J. A. Vielle. 

Brit. Pat e 201,512, Nov.. 27, 1922. Yeast; diastase; bread. Inter¬ 
national Takamine Ferment Co. 

Brit. Pat. 218,679, July 7, 1923. Food products from yeast. M.Kahn. 

Brit. Pat. 225,228* Nov. 20, 1923. Foods and other products from 
yeasts, etc. M. Kahn, E. La Breton and G. Schaeffer. 



Brit. Pat. 235,834, June 17, 1924. Food preparations from autolyzed 
fish, autolyzed yeast, etc* M. Kahn, E. La Breton and G. 

Schaeffer. 

Brit. Pat. 236,210, June 24, 1924. Baking powder containing yeast. 
A. Poliak. 


Brit. Pat. 243,373, Nov. 19, 1924. ;Autolysip of yeast and other 
microorganisms. M. Kahn, E. Le Breton and G. Schaeffer." 


Brit. Pat. 246,779/ Jan. 29, 1925. Food products, fats and other 
products from fish, yeast, etc. Soc. Frangaise des Produits 
Alimentaires Azotes. 


Brit. Pat. 264,064, June 1, 1926. Food preparations from yeast, etc. 
Northwestern Yeast Co*., 

t . 

Brit. Pat. 271,883, May 26, 1926. Durable yeast preparations. 

E. I. Levin. « . 

Brit. Pat. 304,314, Jap. 19, 1928. Yeast for use as food for 
animals. Selbi Soc. d T Exploitation de Licenises de Brevets Industriels, 

Brit. Pat. 304,895, Dec. 24, 1B27. - Therapeutic composition compris¬ 
ing iron and yeast. Matro G. m.*‘b.*K. 

Brit. Pat. 367,063, Nov. 29, 1929.’ Beverages. H. Kronig (to Fritz 
Lux). 

Brit. Pat. 367,909, Dec. 3, 1929. Vitamins. F. Lux. Addition to 
Brit. Pat. 367,063. 

Brit. Pat. 368,919, Jan. 30, 1930.-- Vitamin-containing beers. F, Lux. 
Addition to Brit. Pat. 367,063 and supplemented by Brit, Pat. 367,909. 

Brit. Pat. 426,729, April 9, 1935. Beverages: yeast. H. L. Wohlmuth 
(to Manfred Wahl). 





-187- 




Brit, Pat, 450,117, July 10, 1936, Yeast preparations, J, H, ^illar 
and Arthur.Guinness, Son & Co, Ltd, 

Brit, Pat, 483,587, April 22, 1938* Pood preparation, C, Weizmann. 

Brit, Pat, 489,142, July 20, 1938, ‘Irradiating foods, medicines, etc. 
H. F. Rost. 


Brit. Pat* 493,030, Sept* 30, 1938* Yeast; food preparation* C, N. 
Frey and A. S. Schultz (to The International Yeast Co, Ltd.). 

Brit. Pat. 534,862, Mar. 20, 1941. Yeast pastes. B‘. P, S, Ltd. and 
H. W* Avis. 

Brit. Pato 537,423, June 23, 1941. Alimentary preparations. C. 
Weizmann, 


Brit. Pat. 549,011, Nov. 3, 1942. Vitamin-containing material from 
brewers yeast. T. S. Carter and D. Kulka and E. H. Gasking. 

Can* Pat. 233,179, July 31, 1923* Raw yeast. H. Pla'uson. 

Can. Pat. 258,494, Mar. 2, 1926. Nitrogenous yeast food, 0. Hamburger. 

Can. Pat. 308,908, Feb. 24, 1931* Yeast product. C. N. Frey, E. B. 
Brown and C. Craig (to Standard Brands, Inc.). 


Can. Pat. 308,909, Feb. 24, 1931* Yeast product. C. N # Frey, E. B. 
Brown and C. Craig, (to Standard Brands, Inc.). 

Can. Pat. 308,911,*Feb. 24, 1931. Yeast product. C. N. Frey, E. B. 
Brown and C # Craig (to Standard Brands, Inc.). 


Can. Pat* 372,871, Mar. 29, 1938. Yeast foods. H. Rosenthal. 


Fr. Pat. 
chloride 
827,833 


49,490, May 1, 1939. Incorporating sucrose'and sodium 
into an alcohol veast. J. C. Matti. Addition to Fr. Pat. 


Fr. Pat. 726,160, Nov. 10, 1931. Nutritive products. Kirin Beer 
Kabushiki Kaisha, 


-188- 


Fr. Pat. 735,596, April 20, 1932. Food products. Le^s Etablissements 
By la. 

Fr. Pat. 788,864, Oct. 18, 1935. Food for diabetics. K. Wille and 
E. Fritsch. 

Fr. Pat. 834,322, Nov. 17, 1938. Preparation of yeast or proteins. 

C. Weizmann. • 

Ger. Pat. 271,881, Aug. 11, 1909. Fodder from cooked beer yeast. 

H. Jaroschka and A. Richter. ^ 

Ger. Pat. 484,300, May 24, 1927. Food for animals. 0. Draude, 

R. Flohr and P. Gerling. 

Ger. Pat. 494,873, Jan. 17, 1924. Food. Nahrmittelfabrik Munohen, 

G. m. b. H. 

Ger. Pat. 504,816, June 27, 1922. Vitamin-rich products from yeast. 
Diamalt A. G. 

Ger. Pat. tj 534,866, June 11, 1925. Food preparations containing 
yeast. Nahrmittelfabrik Munohen G. m. b. H. Addition to Ger. Pat. 
494,873. 


Ger. Pat. 537,057, May 19, 
Soc. Anon. Comm. Ind. 

Ger. Pat. 560,104, Jan. 8, 
Nahrmittelfabrik Munchen, 

Ger. Pat. 627,232,'Mai:. 11 

Ger.'Pat. 629,416, "May 5, 

Ger. Pat. 634,151, Aug. 18 
F. Dinand. 


1928. Foods containing vitamins. "Enossis” 
1925. Food preparations containing yeast. 


G. m. b. h. 

, 1936. Fodder. C. Oetling and M. Heudtlai 



1936. 

, 1936 


Alimentary yeast. W. Halden. 

• Yeast for making.whole-meal brea 



. 

Ger. Pat. 682,663, Sept. 28, 1939. Yeast preparation. E. Vahlen. 

Ger. Pat. 691,911, May 9, 1940. Yeast containing fodder. L. G. 
Wilkening. 


-189- 


Ger. Pat. 720,285, April 2, 1942. Supplementary feed. W. Klein and 
H. Schmid. ' 

Ger. Pat. 723,600, June 25, 1942. Waste yeast from breweries, wine 
.cellars, etc. G. Week. 

Ger. Pat. 731,158, Dec. 31, 1942. Liquid feed made from yeast and 
molasses. H. Motz and J.Krieglmeyer (to H. Metz). 

Swed. Pat. 71,075, Feb. 3, 1931. Nutrient extract. Aktiebolaget 
Monox. (N. V. Nilsson, inventor). 

U. S. Pat. 1,012,147. Converting the nitrogenous substances of yeast 
into comestibles. P. Nolf. 

U. S. Pat. 1,190,827. Yeast food and bread-improving composition. 

R. W. Wahl. 

U. S. Pat. 1,207,012, Food from spent yeast. P. E. Fioare. 

U. S. Pat. 1,391,683. Food from waste yeast ana sucrose. A. Herzfeld. 

U. S. Pat. 1,415,469. Preparing yeast for food. H. Plauson. 

U. S. Pat. 1,431,156. Yeast food for use in dough. W. A. Geere. 

U. S. Pat. 1,472,344. “Humic substances** as foods for vegetables, 

mushrooms, bacteria, yeasts, molds, mucors and other organisms. A. 
Vasseux. 

U. S. Pat. 1,474,674. Yeast. A. J. M. Jensen. 

U. S. Pat. 1,477,132. Yeast composition. M. &ushiro. 

U. Ho Pat. 1,479,502. Yeast mixture. G. Heffele. 

U. S. Pat. 1,509,175. Yeast food for bread making. G. R. Potts. 

U. S. Pat. 1,519,801. Yeast food. H. Riley. 

U. S # Pat. 1,526,032. Food composition for use in baking, yeast 
manufacture, etc. J. A. YTessener. 

U. S. Pat. 1,538,366. Yeast preparation for use invoking and for 
other dietetic and therapeutic purposes. R. WilLstatter and H. 

Sobotka• 


-190- 


U. S• Pat. 1,557,764. Toast mixture. M. E. Neil. 

U. S. Pat. 1,572,533. Food from choese and yeast. H. Heuser. 

U. S. Pat. 1,574,776. Yeast preparation. R. Willstatter•and H. S 0 botka 


U. S. Pat. 1,575,762. Devitalized yeast for use. in ma.king, bread 
and other food products. C. Hoffman and C. N. Frey. 


U. S. Pat. 1,589,853. * T Yeast -foam italtnd milk.” C. B. Hill and M. 
H. Given. 


U. S 0 Pat. 1,590,837. Food from cheese and yeast. H.Liebers. 


U. S„ Pat. 1,599,563. ,T Yeast assistant” for use in making bread. 
k 9 H. Fiske. 


U. S. Pat. 1,603,472. Nitrogenous food products from yeast and like 
materials. M. Kahn. 


U. S. Pat. 1,611,531. Food products prepared by "autoheterolysis” 
of crushed fish or similar material in the presence of autolyzed yeast, 
M. Kahn, E. Le Breton and G, Schaeffer. 


U. S. Pat. 1,632,312. Use of yeast in preparing .foods or fertilizers. 
F. C. Raeth. 


U. S. Pat. 1,636,563. 'Yeast foam malted milk” C. B. Hill and M. H. 
Givens• 


U. S # Pat. 1,641,676. Dry yeast composition* C. B. Hill and M. H. 
Givens» 


U. S. Pat. 1,641,677. Dry yeast composition. C, B, Hill and M. H. 
Givens. , 


U. S. Pato-1,642,320. Food product from yeast, i*. K. Balls. 

U. S. Pat. 1,642,537. Improving the flavor of yeast. E. B. Brown. 


U. S. Pat. 1,701,081. Food product from ■yeast. M. Nilsson (to The 
Fleischmann Co.) - , 






-191- 


U. S. Pat. 1,706,564. 
Co •) • 

U. S. Pat. 1,706,565. 
Fleischmann Co.). 

U. S. Pat. 1,706,566. 


Yeast compositions. 


Yeast compositions. 


Yeast compositions. 


B. Dawson (to Fleischmann 
B. M. Dawson (to The 
B. M. Dawson (to The 


Fleischmann Co.). 

U. S. Pat. 1,708,914. Food comprising dried yeast and peanut butter. 
Banesvar Dass (to Ellis-Foster Co.). 


U. S. Pat. 1,712,025. Yeast food. 0. R. Brown. 

\ 

TJ. S. Pat. 1,722,775. Maltose products. F. C. Weber and W. H. 

Randall (to The Fleischmann Co.). 

U. S. Pat. 1,729,409. Dough and yeast preparation for bread making. 

J. R. White. 

U. S. Pat. 1,755,864. Food product formed by acid hydrolysis of 
starch and yeast. E. B 0 Brown, C. N. Frey and Ii. K. Harkins (to 
Standard Brands, Inc.). 

U. S. Pat. 1,806,290. Cattle feed containing ammonium salts of the 
amino acids from yeast autolysis. R. Griessbach and 0. Ambros. (to 
I. G. Farbenind. A. G.). 

U. S. Pat. 1,828,283. Food product from yeast. C. N. Frey, E. B. 
Brown and C. Craig (to Standard Brands, Inc. )• 

U. S* Pat; 1,854*929. Food products produced by hydrolysis of protein 
materials such as yeast. C. N. Frey, E. B. Brown and C. Craig (to 
Standard Brands, Inc*). 

U. S. Pat. 1,854,930. Food products produced by hydrolysis of 
protein materials such as yeast. C. N. Frey,. E.. B. Brown and C. Craig 
(to Standard Brands, Inc.). 

U. S. Pat. 1,898,057. Candy containing yeast. Z. J. Kish (to North¬ 
western Yeast Co.). 


-192 


U. S. Pat. 1,898,885. Food beverage formed with milk and yeast. 
J. A. ^oran. 


U. S. Pat. 1,908,512. Cheese-like product made from yeast and milk- 
containing material. A. G. Heideman. 


U. S. Pat. 1,953,754. Food products prepared by treatment with 
yeast. H. C. Gore and C. N, Frey (to Standard Brands, Inc.). 


U. S. Pat. 1,965,355, Homogenizing milk together with yeast. C. L. 
Patterson. 


U. S. Pat. 1,994,496. Homogenized suspension of yeast amd milk. 
L. Warncke (to G # L. Patterson). 


U. S. Pat. 2,031,724. Food product containing dried yeast. W. A, 
McKinney and H. G. Lorenzen (to Kitchen Art -foods, Inc.). 


U. S. Pat. 2,033,009. Yeast food with an "alkaline bias." H. Rosenthal 


U. S. Pat. 2,065,332. Yeast product of enhanced food value and 
palatability. G. W. Kirby and C. N. Frey (to Standard Brands, Inc.). 


U. S. Pat. 2,138,434. Edible and viable yeast product. C. A. Thomas 
and C. A. Hochwalt (to Monsanto Chemical Co.). 


U. S. Pat. 2,139,408. Yeast-fermented beverages. H. Heuser* 


U. S. Pat. 2,141,455. Treating yeast to obtain enzyme and vitamin 
products. C. Weizmann. 


U. S. Pat. 2,149,306. Soluble food extract from brewers 1 yeast. 
J. H. Millar (to Arthur Guinness, Son "& Co. Ltd.). 


U. S. Pat. 2,156,499. Treating yeast for use in food mixtures such as 
ice cream. L., M. Holcomb. 


U. S e Pat. 2,235,613. Food product from milk and yeast. W* P. M. Gre‘ 


U. S. Pat. 2,235,827. Vitamin sirup from yeast. N, M, Cregar, F. E. 
Timmer and R. M. Allen (to Vegex, Inc.). 


U. S. Pat. 2,321,673. Yeast food mixtures for use in bread dough 
batches. L. A. Hall (to The Griffith Laboratories Inc.). 






- 193 - 


Growth Substances 

Brit* Pat* 16,925, July 24, 1911. A material for use as a food for 
yeast or bacteria in fermentation processes. A. Pernbach and E. H* 
Strange * 

Brit* Pat. 203,300. June 26., 1923. Yeast. E. Klein. 

Brit. Pat. 225,252, May 28, 1923. Yeast. The Fleischmann Company. 

Brit. Pat. 337,947, Oct. 24, 1928. Yeast. C. Langemeyer. 

Brit. Pat. 511,394, Aug. 17, 1939. Yeast. C. J. Jackson and Arthur 
Guinness, Son & Co., Ltd* 

Brit. Pat. 552,713, April 21, 1943. Yeast-growth promoting substance 
Roche Products Ltd., F* Bergel, A. L. Morrison, N. C* Hindley and A* 
R. Moss* 

Fr. Pat. 658,099, July 26, 1928. Sugar solutions. E. Langfeldt. 

Ger. n Pat. 697,104, Sept. 5, 1940. Growing yeast in xylose solutions. 
E. Farber. 

Jap. Pat. 93,042, Sept. 30, 1931. Utilization of gluconic acid for 
the growth of yeast. T. Takahasi. 

U. S. Pat. 1,475,494. Yeast. H. A. Kohman, R 0 Irvin and R. J. Cross 

U. S. Pat. 2,174,543. Increasing yeast production and activity. 

R. J. Williams (to Standard Brands, Inc.). 

U. S. Pat. 2,249,789. Stimulating fermentation of sugar solutions 
by yeast. A. S. Schultz, L. Atkin and C. N. Frey (to Standard Brands 
Inc.). 

Increasing Ergosterol Content 

Austrian Pat. 140,190, Yeast. W. Halden. 

Brit. Pat. 295,757, May 23, 1927. Activated product from yeast.1. S. 
Maclean. 


Brit. Pat. 322,465, June 2, 1928. Sterols. I. G. Farbenind. A. G. 




-194- 


Brit. Pat. 354,371, May 6, 1930. Irradiating yeast. P. Hall. 

Brit. Pat. 396,206, Aug. 3, 1933. Yeast. The International Yeast 
Co., Ltd. and W. G, Bennett. 

Brit. Pat. 500,663, Feb. 14, 1939. Yeast. The International Yeast 
Co. Ltd. and W. G. Bennett. Addition to Brit. Pat. 396,206. 

Ger. Pat. 517,499, April 7, 1927. Sterols. I. G. Farbenind. A. G. 

(R. Griessbaoh and 0. Ambros, inventors). 

Ger. Pat. 720,007, Mar. 26, 1942. Increasing the^ergosterol content 
of yeast. G. Zorkoozy (to Gisohwindt fele Szesz-Lleszto-Likor-es- 
Rum-Gyar Reszventarsasag. 

Hung. Pat. 126,017, Jan. 16, 1941 v Increasing, the ergosterol content 
of yeasts. Gschwindt-fele Szesz-Eleszto-Likor-es Rumgyar R. T. 

U. S.Pat. 1,676,579. Light treatment for killing bacteria, etc. 

G. Sperti, «*• Norris, R. B. Withrow and H. Schneider (to D.Lawrence, 
trustee). 

* 

U. S. Pat. 1,724,706. Ergostorol from yeast. R. Griessbach and 0. 
Ambros (to Winthrop Chemical Co.). 

' 

U. S. Pat. 1,877,382. Insolating apparatus suitable for irradiating 
yeast, etc. C. E. Bills (to Mead Johnson & Co.). 

U. S. Pat. 2,059,980. Yeast. W. G. Bennett (to Standard Brands, Inc.), 

U. S. Pat. 2,276,710. Yeast and like microorganisms having a high 
ergosterol content. W. G. Bennett (to Standard Brands, Inc.). 

Increasing Salts Content 

Ger. Pat. 579,909, July 3, 1933. Yeast. Erste 1f Hessischo Presshefe- 
fabrik and Dampfbrennerei Inhaber: J. Pleser Sohne. 

Increasing Vitamin Content 

Ger. Pat. 738,65B, July 22, 1943. Enriching yeast with vitamin B^. 

H. Fink and F. Just (to H. Fink). 








-195- 


u - 2,223,501. Yeast treatment to render contained vitamin B 

complexes more readily available• W. P. Torrington (to Emulsions 
Process Corp.). " ' « 

U. S._ Pat.. 2,295,036. Vitamin B-^ assimilation by yeast. H. J. Gorcica 
and H. Levine (to Pabst Brewing Co.). 

U. S. Pat. 2,243,129. Yeast‘with a high vitamin B]^ content. A. S. 
Schultz (to Standard Brands, Inc.). 

U. S. Pat. 2,285,465. Yeast. A. S. Schultz, L. Atkin and C. N. 

Frey (to Standard'Brands, Inb.). 

U. S. Pat. 2,328,025" Yeast of high vitamin B^ potency. M,. W. Mead,Jr. 
and J. Lee (50% each to Hoffman-La Roche, Inc, & National" Grain 
Yeast Corp.). 

d 

Invertase 

Brit. Pat. 418,211, 0ct. 22, 1934. Invertase. Standard'Brands, Inc. 


Invertase preparation from yeast.” L. Wickenden 

Dry invertase preparation. L. Wallerstein (to 

Dry invertase preparation. L. Wa’llerstein (to 

Invertase preparation from yeast. L. Wallerstoir 
* 

U. S. Pat. 1,919,676.m Invertase preparation from yeast. L. Waller¬ 
stein (to Wallerstein Co.)-. * v . . 

^ ' 

U. S. Pat. 1,990,505. Invertase preparation from yeast. L. 

Wallerstein (to Wallerstein Co.). 


U. S. Pat. 1,689,607. 
(to J. J, Naugle). 

U. S. Pat. 1,855,591. 
Wallerstein Co.). 

U. S. Pat. 1,855,592. 
Wallerstein Co.). 

U. S. Fat. 1,919,675. 
(to 'Wallerstein Co.). 



Molasses for Propagation , 


Austrian Pat. 125,965, Sept. 15, 1930. Purifying sugar sirups prior 
to'fermentation. M, Fischl’s Sohne and F. Rosenberg. 

Brit. Pat. 123,711-, July 26, 1918. Yeast. L. J. P- M *. Dupire. 

Brit. Pat. 124,364, July .27, 1918. Yeast-. L. J. P. < J- Dupire. 

Brit. Pat. 149,438, May 13, 1919. Yeast. L. J. P. M. J. Dupire. 

Brit. Pat. 169,509, Juno 23, 1920. Yeast. A. Vfohl. 

Brit. Pat. 180,043, Feb. 17, 1921. Yeast. R. Gilmour. 

Brit. Pat. 196,926, April 26, 1923. Molasses; yeast. Vereinigte 
Mautner' sche Presshefe Fabriken Ges. 

Brit. Pat.209,034, Oct. 6, }923. Yeast. R. Hamburger and S. Kaesz. 

Brit. Pat. 228,734, Mar. 14-, 1924. Yeast. A. P. C. Jorgensen and 
N. L. C. H. Kalhauge. 

Brit. Pat. 234,843, May 30, 1924. Yeast. Vereinigte Mautnei'sohe 
Presshefe-Fabrikon Ges. 

Brit. Pat. 283,969, Jan. 21, 1927.. Yeast. Aktieselskabet Dansk 
Gaerings Industri. 

Brit. Pat. 283,970. Yeast. Aktieselskabet Dansk Gaerings Industri. 

Brit. Pat. 311,979, July 7, 1928. Sugar solutions for yeast manufaotu 
eto. E. Langfeldt* 

Brit. Pat. 312,705, March 6, 1928. Purifying sugar solutions for use 
in yeast production, etc. H. B. Wooldridge and P. G. Clark. 

Brit. Pat. 319,641, June 25, 1928. Purifying molasses. Distillers 
Co,, Ltd., W. G. Bennett and A. M . Peake. 

Brit. Fat. 346,103, Feb. 18, 1930. Yeast. H. Claassen. 



-197- 


Brit* Pat.. 551,428, Feb. 22, 1943. Treatment of molasses for use 
in the manufacture of yeast and alcohol. Standard Brands, Inc. 
and W. W. Triggs. 

Can. Pat. 343,629, July 31, 1934. Yeast. G. W. Kirby and C. N. Frey 
(to Standard Brands, Inc.). 

Fr. Pat. 677,228, June 24, 1929. Molasses for the production of yeast 
The Distillers Co., Ltd. 

Fr. Fat. 710,413, Feb. 3, 1931. Yeast. Akfciebolaget Separator. 

Fr. Pat. 715,152, April 13, 1931. Molasses. Bergedorfer Eisenwerk 
A. G. Astra-Werke. 

Fr. Pat. 715,785, April 21, 1931. Molasses. J. W. Thompson and J. W 
Hinschley. 

Fr. Pat. 723,013, Sept. 19, 1931. Yeast. Ramesol and Schmidt A. G. 

Fr. Pat. 757,125, Dec. 20, 1933. Molasses. N. V. Industrieele 
Maatschappij Toorhoen Noury & van de Lande. 

Ger. Pat. 508,061, May 24, 1925. Yeast. Vereinigte Mautner*sche 
Presshefe Fabriken G. m. b. H. 

Ger. Pat. 590,209, Dec. 29, 1933. Yeast. Nordd. Hefeind, A. G # 

Ger. Pat. 599,497, July 3, 1934. Bleaching molasses for yeast 
manufacture. J. W. Thompson and J. W. Hinchley. 

Ger. Pat. 602,426, Sept. 8, 1934. Clarifying molasses for yeast 
manufacture. Lindenmeyer & Co. 

Ger. Pat. 646,579, June 17, 1937. Addition to molasses for propaga¬ 
tion of bakers* yeast. Pfeifer & Langen G. m. b. H. (H. Claassen, 
inventor). Addition to Ger. Pat. 641,742. 

Ger. Pat. 668,085, Nov. 25, 1938. Yeast, Ramesol & Schmidt A. G. 

Ger. Pat. 688,764, Feb. 8, 1940. Yeast fermentation of molasses. 
Ramesol and Schmidt A. G. 


-198- 


Russ. Pat.-, 37,668, July 31, 1934. Yeast. A. M. Maikov. 

U. S. pat. 1,170,110. Yeast from molasses. G. h oth. 

U. S. Pat. 1,642,929. Preparin';/ molasses for yeast manufacture. 

R. Kusserow. 

U. S. Pat. 1,6§7,928, Treating molasses.- R.L. Corby^F. M. Scales 
and W. H. F. Buhrig. 


U. S. Pat. 1,687,561*. Clarifying cane molasses for the, growing of 
yeast. C. Hoffman, C. N v Frey and F. M 0 Hildebrandt (to The Fleischmai 
Co •) • 

U. S. Pat* 1,688,831. Prepari" cane molasses for use in manufacture 

of yeast by the aeration process. F. Ramsohoff. * • 

* 1 • • 

U. S. Pat. 1,733.962. Yeast. R. Hamburger, S. Kaesz and F. Hartig 
(to Standard Brands, Inc.). 


U. S. Pat. 1,770,402, Frepar'• nr • molasses for use in yeast manu- 
facture. R. Hamburger and S. Kaesz (to Standard Brands Inc.). 

U. S. Pat. 1,860,832. Treatment of molasses for yeast manufacture. 

W. G. Bonnetb and A r Peake, (to Standard Brands, Inc.). 

U. S. Pat. 1,933n803r Hflectro'lytic bleaching of molasses for yesst 
production« J\> 77.. Thompson and J. W. Hinchley. 

U. S. Pat 0 0 ^ 5,2270 Clarifying molasses (such as that for use in 
yeast manufaoAi re/, W. Mead, Jr. (to National Grain Yeast Corp.). 

U. S. Pat. 2,187 : 990r Yeast production withuse of molasses. P. 

Ste inacker r. 


U. S. Pat, 2.337,611* Molasses purification, as in the treatment 
of cane molasses, for use in a yeast nutrient medium. W. H. Buhrig 
and He M t Hnrff ^to Standard Brands, Inc*). 


-199- 


/ 


Nitrogenous Materials for Growing 

Brit. Pat. 174,625, Jan. 26, 1922. Yeast. N. Muskovits. 

Brit. Pat. 174,626, Jan. 26, 1922. Yeast. N. Muskovits. Addition 
to Brit. Pat. 174,625. 

Brit. Pat. 174,627, Jan. 26, 1922. Yeast. N. Muskovits. Addition 
to Brit. Pat. 174,625. 

Brit. Pat. 174,628, Jan. 26, 1922. Yeast. Krauz Muskovits 
Egyesult Iportelepeke Reszvenytarsasag (formerly Muskovits, 

Mor, es Fla). 


Brit. 

Pat. 

181,293, 

Feb. 

28, 

1921. 

Yeast. 

C. A. Jensen.- 

Brit. 

Pat. 

195,963, 

March 29 

, 1923# 

Yeast• 

A. Poliak# 

Brit • 

Pat. 

197,935, 

May 

14, 

1923. Yeast. A 

o Poliak. 

Brit. 

Pat. 

217,909, 

June 

19, 

1923. 

Yeast. 

G. Gaux and A.. Salmon. 

Brit. 

Pat# 

230,049, 

Feb. 

28, 

1924. 

Yeast. 

Mellemeur.o-Paeisk 


Patent-Finanoierings-Selskab Aktieselskab. 

Brit. Pat.' 230,050, Yeast. Melle'meuro-Paeisk Patent-Finanoierings 
Selskab Aktieselskab. 

Brit. Pat# 230,051# Yeast# Mellemeuro-Paeisk Patent-Financierings 
Selskab Aktieselskab. 

Brit. Pat# 270,770, Nov. 10, 1925. Yeast. J. P. H. Yansen. 

Brit# Pat. 292,202, Feb. 19, 1927# Yeast. H. Bucher. 

Brit. Pat. 424,424, Feb. 18, 1935# Fermentation mashes. ’’Delta 1 ' 
Technische Verkehrs A# G # 

Brit. Pat# 436,591, Oct. 11, 1935# Protein degradation products. 

A. F. J. Friedel. 

Brit. Pati 464,662, April 22, 1937# Yeast. A. S. Schultz and C. 

N. Frey (to the International Yeast Co., Ltd.). 



- 200 - 


Brit. Pat. 502,762, Mar. 24, 1939. Yeast. The International Yeast 
Co. Ltd. and E. A. Meyer. 

Brit. Pat. 523,013, Jan. 15, 1941. Improving yeast. Standard Brands, 
Inc. ’ < 

Brit. Pat. 539,825, Sept. 25, 1941. Yeast propagation. Standard 
Brands, Inc. 

Can. Pat. 258,456, Mar. 2, 1926. Yeast. R. Hamburger, S. Kaesz 
and F. Hartig. , • ■ , . . - 

Can. Pat. 258,457, Mar. 2, 1926. Yeast. R. Hamburger,- S. Kaesz 
and F. Hartig. 

Can. Pat. 300,618, May 27, 1930. Yeast. C. N # Frey, ki P. : 

Harrison and k, Schultz (to The Fleischmann Co., to Standard Brands, 
Inc.). 

Danish Pat. 35,549, Jan. 25, 1926. Nutrient substances for the 
manufacture of yeast. Mellemeuro.paeisk patent-^inancierings 
Selskab. 


-U 


Fr. 

Pat. 

632,848, 

Mar. 

21, 

1927. 

Yeast • 

H. Bucher. 

Fr. 

Pat. 

636,481, 

Jane 

23, 

1927. 

Yeast. 

,M. Szpilfogel. 

Fr. 

Pat • 

704,113, 

Oct • 

14, 

1930. 

Yeast • 

E. Jellinick. 

Fr. 

Pat. 

751,268, 

Aug. 

30, 

1933. 

Yeast. 

Pfeifer & Langen A. G # 

Fr. 

Pat. 

783,606, 

July 17, 

.1935. 

Yeast. 

The British Arkady Co., Ltd. 

Ger 

. Pat 

. 638,575 

, Nov 

. 19 

, 1936 

. Yeast 

.. Wirtschaftliche 


Vereinigung der Deutschen Hefeindustrie. 

Ger. Pat. 643,339, April 5, 1937. Yeast. H.’ Braasch and A. Braasch. 

ti 

Ger. Pat. 667,987, Nov. 24-, 1938. Y e ast. Starkefabrik Kyritz G. 
m. b. H. (W. Honsch, inventor). 

Ger. Pat. 688,665, Feb. 8, 1940. Growing of food yeasts. Hefeindustr 
Verein, e . V' 






- 201 - 


Hung, Pat, 122,845, Jan, 2, 1940, Yeast nutrient, L, Kov^ts* 

Norw. Pat, 57,738, Mar, 22, 1938, Yeast. L. Brandstrup. 

Swiss. Pat, 171,026, Nov. 1, 1934. Fermenting medium. "Delta” 
Technische Verkehrs A. G. 

U. S. Pat. 1,425,065. Yeast production. B, A. Stagner. 

U. S. Pat. 1,434,462, Yeast, T. B. Wagner. 

U. S. Pat. 1,457,319. Hydrolyzed collagen for nitrogen nutrition 
of yeast. B. A. Stagner. 

U. S. Pat. 1,457,320. Hydrolyzed collagen for nitrogen nutrition 
of yeast. B. A. Stagner. 


u. s. 

Pat. 1,465,471. 

Yea st, 

R. L. Corby and R. Glascow. 

u. s 

. Pat. 1,475,215. 

Yeast, 

A. Wohl. 

u. s. 

Pat. 1,558,627. 

Yeast• 

A. Poliak. 

u. s. 

Pat. 1,571,932. 

Yeast • 

R. L. Corby and R. Glasgow. 

u. s. 

Pat. 1,580,550. 

Yeast. 

J. F. Wroten. 

u. s. 

Busch 

Pat. 1,732,922. 

, Inc.). 

Yeast 

production. G. S. Bratton (to Anheuser- 

• 

CO 

• 

Pat. 1,767,646. 

Yeast. 

G. S. Bratton (to Anheuser-Busch, Inc.) 

u. s. 

Pat."1,774,546. 

Baking yeast. H. Claassen. 

u. s. 

Pat. 1,974,937. 

Yeast 

propagation* J* R* White. 

U. S. Pat.* 2,084,736. 
Grain Yeast Corp.). 

Yeast. 

S. Lutz and R. R. Irvin (to National 

U. S. 

Pat. 2,094,023. 

Yeast manufacture. A. Poliak. 

U. S. 

Pat. 2,214,028. 

Yeast. 

E. A. Meyer, (to Standard Brands,Inc.) 


Preserving; 


Brit. Pat'. 14,067, June 19, 1906. Treating yeast. W. J. Temple. 

Brit. Pat. 16,901, July 19, 1912. Preserving dried yeast. P. D. H. 

Ohlhaver. 

Brit. Pat. 18,844, Aug. 16, 1912. .Increasing the activity of yeast. 
A. Poliak, 

. it H** 

Brit. Pat. 26,005, Nov. 12, 1912. Yeast. Malz-und &hrproparato-Gos. 

Brit. Pat. 484,818, May 11, 1938. Preserving live yeast. F. Leonard 

Fr. Pat. 827,833, May 4, 1938. Preserving yeast. J. C. Matti. 

Ger. Pat. 268,091, Dec. 14, 1911. Aging and preserving yeast. 

Diamalt A. G. 

Ger. Pat. 486,170, Feb. 3, 1927. Arresting the glucolysis of 
living cells. Schering-Kahlbaum A. G. (W. Schoeller and M. 

Gehrke, inventors). ' 

Ger. Pat. 513,511, Dec. 20, 1927. Fermentation.. 0. K. Sauer (nee 
Buchholz). 

Ger. Pat. 557,158, May 26, 1927. Durable yeast preparations. E. I. 
Levin. 

Ger. Pat. 725,024, July 30, 1942. Preserving yeast. J. C. Matti 
(to Compagnie Internationale de proced^s de panification 11 it am” 
and Societe Fould-Springer). 

U. S. Pat. 1,056,540. Bleaching and preserving yeast. 0. Hentschel, 

U. S. Pat. 1,078,288. Preserving moist yeast and improving its fer¬ 

menting qualities. E. Jacoby. 

U. S. Pat. 1,570,418* Preserving yeast. V. Wegener. 

U. S. Pat. 1,574,494. Preserving yeast. L. Lizidemann. 

U. S. Pat. 1,596,279. Yeast. L. J. J. Lindemann# 







-203- 


U. S* Pat* 1,667,895, Preserving yeast* W. R. Johnston. 

U. S. Pat* 2,085,857* Preserving fresh bakers* yeast. H. B. 

Hutchinson (to Standard Brands, Inc.)* 

U. S* Pat. 2,223,464. Stabilizing yeast. A. S. Schultz and C. N. 

Frey (to Standard Brands, Inc.). 

Preparations, General 

Austral* pat. 14,061, Aug. 9, 1934. Bread. All In ^lour and Yeast 
Co. Proprietary Ltd. 

Austrian Pat. 14,062. Bread. All In Flour and Yeast Co. Proprietary 
Ltd. 

Austrian Pat. 14,063. Bread. All In Flour and Yeast Co. Proprietary 
Ltd. 

Austrian Pat* 139^428, Nov. 10, 1934. Compositions containing yeast 
or bacteria., 0. Hummer * 

Austrian Pat* 148.726, Feb. 25, 1937. Solidifying liquid or pasty 
preparations of animal or vegetable origin. A. Kronlik. 

Austrian Pat. 149,531* May 10, 1937. Yeast. W. Vogelbusch. 

Austrian Pat. 153,184, April 25, 1938. Yeast compositions. 0. Hummer. 

Brit. Pat. 10,937, May 5, 1911. Yeast preparations. Soc. anon. 
L*autolyse. 

Brit. Pat. 21,708, Sept. 24, 1912. Yeast products. A. S. Rowe, 

Brit. Pat. 147,581, July 8, 1920. Yeast; fertilizers. A. Vasseux. 

Brit. Pat. 156,142, Dec. 31, 1920. Dispersoids; colloid powders, etc. 
H. Plauson and J. A. Vielle. 

Brit. Pat. 162,978, July 24, 1920. Yeaat. R. S. Bensley. 

Brit. Pat. 181,334, May 1, 1922. Yeast. Fleischmann Co. 



-204- 


Brit. Pat. 197,868, July 12, 1922. Yeas.t preparations. J. M. 
Guthrie and W. MoEwan & Co., Ltd. 

Brit. Pat. 243,373, Nov. 19, 1924. Autolysis.of yeast and other 
microorganisms. M. Kahn. E. Le Breton and G. Schaeffer. 

Brit. Pat. 246,109, n. 16, 1925. Compositions formed from yeast 
and sugar. R. Willstatter and H. S 0 botka. 

Brit. Pat. 441,206, Jan. 15, 1936. Colloidal solutions. -1. -G. 
Farbonindustrio A. G. • •' * 

Brit. Pat. 450,529, July 20, 1936. Yeast or protein preparations. 
C. Weizmann. 

Brit. Pat. 516,343, Jan. 1, 1940. Treating yeast. C. Weizmann. 

Brit. Pat. 518,889, March 11, 1940. Treating yeast. A. M. Fischer. 

Brit. Pat. 538,191. July 24, 1941. Treating yeast. Emulsions 
Process Corp. 

Fr. Pat. 635,038, May 25, 1927. Yeast. E. I. Levin. . 

Fr. Pat. 713,765, Mar. 24, 1931. Yeast. W. Eiselen. 

Fr. Pat. 731,991, Dec. 9, 1931. Salt mixture. Nordmark-Werke 
G. m. b. H. 

Ger. Pat-> 519/588, Nov. 21, 1924. Autolysis of alcohol yeast. 
Societe v des Produits Alimentaires Azote's. 


Ger. Pat. 

542,667, 

Feb. 

1-6, 

1927. 

Lipoid 

substances from yeast. 

F. E« Kexv 

Jk, (K. B 

itsert 

, inventor); 


Ger c Pat... 

553,915, 

Sept. 

i. 

1928. 

Sterols 

from yeast. F. Hoffmann 1 

La Re: he 

t Co. k. 

G., 





Ger. Pato 

536,805, 

Oct. 

26, 

1933. 

Yeast. 

M. Mizutani. 

Ger. Pato 

661,929, 

June 

30, 

1938. 

Yeast • 

I„ G. Farbenind. A. G. 


Ger. Pat. 694,546, July 4, 1940. Glutathione from yeast. H. 
Goebel (to Schering A. G.). 


-205- 


Ger. Pat. 734,336, Mar. 18, 1943. Extracting the valuable consti¬ 
tuents of yeast. E 0 Rabold and A. Hagedorn (to C. F. Boehringer & 
Sohne • G. m. b. H.). 

Swed. Pat. 64,650, Feb. 2-8, 1928* Yeast product. E. I. Levin. 

Swed. Pat. 67,457, June 4, 1929. Yeast product. E. I. Levin. 

Swiss Pat. 72,623, June 16, 1916. Yeast product. Diamalt A. G. 

U. S. Pat. 889,082. Yeast preparation. J. E. Y 0 st. 

U. $. Pat. 1,411,088. Fertilizer containing yeast. W. B, Guy. 

U. S. Pat. 1,489,684. Stable liquid autolyzed yeast. L. B. Allyn. 

U. S. Pat. 1,840,.756. Sterols from microorganisms such as yeast. 

E. Walz and 0, Ambros (to Winthrop Chemical Co.). 

U. S. Pat. 2,083,598. Highly enzymic yeast. 1. A. Effront (to 
Standard Brands, Inc.). 


U. S. Pat. 2,031,243. Use of mixed salts of sodium, potassium, 
magnesium and calcium, etc., in preparing and preserving foods, 
production of "mineral yeast,” treatment of hides and skins, dyeing 
processes, etc. E. J. Wolf. 

U. S. Pat. 2,053,596. Converting brewery yeast into bakery yeast. 

V. Bermann (to Bucaton A. G. ). 

U. S.Pat. 2,068,623. Yellow-colored oxidation enzyme compound from 
yeast, etc. 0. Warburg (to Schering-Kahlbaum A. G.). 

U. S. Pat. 2,116,482. Fermenting agent from yeast. C. v. Friedrich 
(to J. P. Rostan). 

U. S. Pat. 2,324,012. Extraction of sterols, vitamins, etvC., from 
compressed yeast, various fish oils, etc. J. E. Mitchell (ifco 
Colgate-Palmolive-Peet>Co.). 

U. S. Pat. 1,971,479. Treating waste yeast residues for the produc¬ 
tion of fertilizer material. I v Dubinbaum and L. R. Christie. 


Production, General 


Austrian Pat* 321-10, Jan* 13, 1910* Yeast; E. Pick. 

Austrian Pat. 122,955, Jan. 15, 1931. Yeast. E.Jalowetfc and M. 
Hamburg* 

Austrian Pat. 148,460, Jan* 25, 1937* Yeast. Ji. Jalowetz and 
M, Hamburg. Addition to Austrian Pat* 145,628. 

Austrian Pat. 149,901, June 10, 1937. Yeast. E.Kissling. 


Brit. Pat. 11,617, 

May 19, 1913. 

A yeast 

or ferment• A. 

Molhant• 

Brit. Pat. 13,193, 

June 6, 1913. 

Yeast. 

A. Poliak. 


Brit. Pat. 19,379, 

Aug. 30, 1911. 

Yea st. 

J. Effront and 

A. Boidin. 

Brit. Pat. 27,360, 

Nov. 24, 1909. 

Yeast. 

H. Braasch. 


Brit. Pat. 27,845, 

Nov. 30, 1910. 

Yeast. 

K. Kruis• 


Brit. Pat. 29,114, 

Dec• 13, 1909. 

Yeast. 

H. Braasch. 



Brit. Pat. 150,968, Sept. 11, 1920. Yeast. A. J. M. Jensen. 

Brit. Pat. 155,281, Dec. 15, 1920. Yeast. Verein der Spiritus- 
Fabriken. 

Brit. Pat. 155,282, Dec. 15, 1920. Yeast. Verein der Spiritus- 
Fabriken. 

Brit. Pat. 155,284, Dec. 15, 1920. Yeast. Verein' der Spiritus- 
Fabriken. 

Brit. Pat. 155,286, Dec. 15, 1920. Yeast. Verein der Spiritus- 
Fabriken. 

Brit. Pat. 155,287, Dec. 15, 1920. Yeast. Verein der Spiritus- 
Fabriken. 

Brit. Pat. 155,289, Dec. 15, 1920. Yeast. Verein der Spiritus- 
Fabriken. 




-207- 


Brit. Pat. 155,293, Dec. 15, 1920.. Yeast, Verein der Spiritus- 
Fabriken. 

Brit. Pat. 155,288, De'c. 15,' 1920.* Yeast, Verein der Spiritus- 
Fabriken. 

Brit. Pat. 160,496, Nov. 21, 1919. Yeast. J.‘ Effront. 

Brit. Pat. 188,724, July 16, 1921. Separating microorganisms from 
liquids. W. Henneberg. 

'Brit. Pat. 195,347, Nov. 10, 1922. Yeast. Ward Baking C 0 . 

Brit. Pat. 227,119, Dec. 31, 1923. 'Yeast:. R. Hamburger and F. 
Hartig. 


Brit. Pat. 284,643, Feb. 2, 1927. Arresting glucolysis of cells 
such as yeast or anaerobic bacteria. Schering-Kahlbaum A. G. 

Brit. Pat. 291,443, June 3, 1927. Promoting action of enzymes, 
F 0 F. Nord. 


Brit. Pat. 308,471, Mar. 21, 1928. Yeast, Norddeutsche Hefeindustrie 

A. G, 

Brit. Pat. 318,649, Mar. 8, 1928. Yeast manufacture by use of sugar 
obtained by hydrolyzing peat. I. G. Farbenind A. G # 

Brit. Pat. 340,637, Oct. 17, 1928. Yeast treatment. L. Elion 
and E. Elion. 

Brit. Pat. 347,542, July 2, 1930. Yeasts. H. Windesheim and F. W. 
Thiele. 

Brit. Pat. 365,086, Sept. 15, 1930. Yeast. R. Bertel and 0. Schussler, 

Brit. Pat. 388,513, Mar. 2, 1933. Salt mixtures for use in the 
treatment of organic materials, e.g„, foods, textiles, hides, skins, 
in the production of yeast, for dye baths and for therapeutic 
purposes. Nordmark-Werke G, m. b. H. 

Brit. Pat. 390,114, M a r. 30, 1933. Yeast. G. W. Kirby .and C. N. 

Frey (to the International Yeast Co., Ltd.). 


- 208 - 


Brit. Pat. 395,610, July 20, 1933. Yeast, H, Braasch and A. Braasch. 

Brit, Pat, 404,459, Jan, 18, 1934, Yeast, H, Bpaasch and A. Braasch. 

Brit. Pat. 431,688, July 8, 1935, Yeast, N, V, Industrioele 

Maatschappij v, Noury and v. d. Lande, 

Brit. Pat. 444,929, Mar. 31, 1936. Yeast.. M. Balia. 

Brit. Pat. 481,045, Mar. 4, 1938. Yeast. Aktieselskabet Dansk 
Gaerings-Industri. 

Brit. Pat. 483,774, April 26, 1938. Yeast. A. Poliak. 

Brit. Pat. 505,940, May 19, 1939. Recovering volatile substances 
from fermentation waste gases. M. Seidel. 

Brit. Pat. 523,019, July 3, 1940. Yeast. The International Yeast Co. 

Brit. Pat. 524,312, Aug. 2, 1940. Yeast. /». De.Becze. 

Brit. Pat. 526,065, Sept. 10, 1940. Isolating physiologically 
active materials from animal tissue. Armour & Co. • 

Can. Pat. 408,283, Oct. 27, 1942. Destruction of the alcoholic- 
fermenting power of yeast. G.E. “illsr, G. W.Kirby and C. N. 

Frey (to Standard Brands,'Inc.). 

Danish Pat. 51,286, Feb. 17, 1936. Preserving organic substances. 
Aktieselskabet Dansk Gaerings-Industri. 

Danish Pat. 51,287, Feb.* 17, 1930. Preserving organic- sub stances. 
Aktieselskabet Dansk Gaerings-Industri. Addition to banish Pat. 51,286 

Fr. Pat. 349,844, Nov. 10, 1904, Yeast manufacture. Van den Hoff. 

Fr. Pat. 366,533, May 23, 1906. Yeast culture. Kruis et Kinghager, 
Austria # 

Fr. Pat. 370,631, Oot. 20, 1906, Yeast, Papelier. 

Fr. Fat. 635,038, May 25, 1927. Yeast. S*. I. t Levin. 

Fr. Pat. 647,492, Jan. 19, 1928. Yeast and alcohol. Aktieselskabet 
Dansk Gaerings-Industri. 

Fr. Pat. 617,493. Yeast and alcohol. Aktieselskabet Dansk Gaerings- 
Industri. 




-209- 


Fr. Pet.,,648,151, Fob. 3, 1928. Yeast. Zellstoffabrik Waldhof 
and 0. Luhrs. 

Fr, Pat. 652,556, April 3, 1928. Fermentation. Deutsche Hvdrierwerke 

A, G. 


Fro Pat. 653,214, Jan. 4, 1928. Arresting glucolysis. Schering- 
Kahlbaum, A. G. 


Fr. Pet. 660,195, June 1, 1928. 

Yeast • 

K. A. Jacobsen. 

Fr. Pet. 670,800, Jan. 6, 1928. 

Yeast. 

So Sak. 

Fr. Pat. 673,283, Oct. 4, 1927. 

Yeast • 

S. Sak. 

Fr. Pat. 676,677, Sept. 28, 1928 

• Yeast 

. N. Marescu. 

Fr. Pat. 676,835, June 20, 1928. 

Yeast• 

The International Yeast 

Co., Ltd. and A. J. C. Olsen. 



Fr. Pat. 692,546, Mar. 21, 1930. 

Yeast. 

Kraus-Moskovits Vereinigte 

Industrie Anlagen A. G. 



Fr. Pat. 709,458, April 16, 1930 

# Yeast 

. "Selbi". 

Fr. Pat. 794,359, Feb. 14, 1936. 

Yeast• 

I. A. Effront and A. Popper 

Fr. Pat. 813,790, June 8, 1937. 

Yeast. 

N. V. Internationale Suiker 


en Alcohol Compagnie (international Sugar and Alcohol Co. "isaco”). 

Fr. Pat. 843,964, July 13, 1939. Yeast for the manufacture of bread. 
Societe F 0 uld-Springer and Compagnie international de procedes de 
panification Itam. 

Ger. Pat. 179,915, Nov. 9, 1904. Artificial yeast manufacture. G. 
Fritsche. 

Ger. Pat. 180,594, Mar. 1, 1906. Process of manufacturing compressed 
artificial dry lees. K. Kruis, and F.' Rinhoffcr, Sniohow-b. 

Prag. Addition to &er„ Pat. 173,231* 


- 210 - 


Ger. Pat.-480,076, April 12, 1922. Yeast. A. Poliak. 


Ger. Pat. 520,853, Jan. 3, 1928. Degrading yeast. I. G Farbenind. 
A. G. (0. Ambros and E. Walz, inventors). Addition to Ger. Pat. 
517,499. 


Ger. Pat. 543,774, July 5, 1928. Fermenting maniooa root nodules. 
E. Langfeldt. 


it « 


Ger. Pat. 582,099, Aug. 10, 1933. Yeast. "Salvis" A. G. fur Nahrmitt 
and Chem. Ind. (R. Bertel, inventor). 


Ger. Pat. 585,992, Oct. 14, 1933. Yeast. I. G. Farbenind. A. G. 
(F. Lange, inventor). 


Ger. Pat. 607,234, Dec. 20, 1934. Yoast. S. Sak. 


Ger. Pat. 620,995, Oct. 31, 1935. Yeast. S. Sak. Addition to Ger. 
Pat. 607,234. 


Ger. Pat. 655,034, Jan. 6, 1938. Yeast. 0. Hummer. 


Ger. Pat. 667,903, Nov. 22,1938. Yeast. Aktieselskabet Dansk 
Gaerings-Industri (B. Voldemar, inventor). 


Ger. Pat. 670,742, Jan. 24, 1939. Yeast, etc. I. G. Farbenind. A. G. 


Ger. Pat. 694,601, July 11, 1940. A method of cultivating fat-build¬ 
ing microorganisms, particularly as applied to yeast. H. Stob. 


Ger. Pat. 711,449, Aug. 28, 1941. Method for determining the quality 
of yeast, enzyme preparations, etc. E. Pfeiffer. 


Ger. Pat. 727,723, Oct. 8, 1942. Yeast. M. P. J. M. Jansen (to 
Koniklijke Industrieele Maatschappij voorheen Noury & van der Lnncfe N. 


Jap. -.Pat. 128,280, Jan. 13, 1939. Culturing yeast. Y. Matuyama. 
Swsd. Pat. 54,489, May 9, 1923. Manufacture of yeast. E. G. Kronber? 


Swed. Pat. 56,587, May 28, 1924. Manufacture of yeast, alcohol or be 
H. T. Brahmer. 








- 211 - 


S-wred, Pat. 56,899, July 16, 1924. Manufacture of yeast, E. G. 
Kronberg. Addition to Swed. Pat, 54,489, 

Swed. Pat. 68,460, Nov, 19, 1929, Yeast, C. A. E. Rydbeck (E. Levin 
inventor), ' 

Swiss Pat. 154,496, Mar. 18, 1930, Yeast. M. Moskovits, and Kraus 
Moskovits Egyesult etc. 


u. S. Pat, 855,276. 

Making yeast, J. Beumer. 


U. S. Pat. 858,601. 

Yeast. M 

• Wallerstein. 


U. S. Pat. 858,691. 

Preparing yeast. M. Wallerstein. 


U. S. Pat. 863,976. 

Making yeast. C. H. Fort.’ 


U. S. Pat. 1,124,500. 
molassos. A. Molhant 

Preparing yeast for the fermentation 

• 

of 

U. 8. Pat. 1,379,294, 

Media 

for beer propagation. R. Wahl, 


U. S. Pat. 1,449,103. 

Yeast. 

F. Hayduck. 


U. S. Pat. 1,449,104. 

Yeast • 

F. Hayduck. 


U. S. Pat. 1,449,105. 

Yeast. 

F. Hayduck. 


U. S. Pat. 1,449,106. 

Yeast. 

F. Hayduck. 


U. S. Pat. 1,449,109. 

Yeast. 

F. Hayduck. 


U. S. Pat. 1,449,110. 

Yeast • 

F. Hayduck. 


U. S. Pat. reissue 15 

,716. Yeast. F. Hayduck. 


S. Pat. 1,449,111.' 

Yeast. 

F. Hayduck. 


U. S. Pat. 1,449,112. 

Antiseptics in yeast propagation. F. 

Hayduck. 

U. S. Pat. 1,449,113. 

Settling yeast. F. Hayduck. 


JJ. S. Pat. 1,532,858'. 

Yeas if. 

R. F. Bab on. ' 


U. S. Pat. 1,752,003. 

Yeast. 

K. A. Jacobsen (to Standard Brands, Inc 


- 212 - 




U. S. Pat. 1,783,521. Purifying yeast after use for fermentation. 
G. T. Reioh. 

U. S. Fat. -1,784,402. Monosaccharide material Prom hydrolysis of 
starch liquor* T. B, Wagner. 

U. S. Pat.* 1,834,7.88. Use of manihot root material for producing 
sugar, yeast and alcohol* E. Langfeldt. 

U. S. -Pat. 1,9-20,3*95V Yeast. E.* Jellinek. 


U. S. Pat. 2.013,456* • Yeast* H. Braasch and it.- Braasch (to Standard 
Brands, Inc.). 

U. S. Pat. 2,016,791. Seed yeast for production of commercial yeast. 
H. Ri-ley* * ' 

U. S. Pat.' 2,032,443. Laotic acid production in mashes for use in 
yeast propagation, etc. A. S. Schultz, G. W. Kirby and C. Frey 
(to Standard Brands, Inc.). 

U. S. Pat. 2,056,576. Yeast. S. Jansen. 

U. S. Pat. 2,072,748. Baker-yeast production from beer yeast. 

E. Fuchs. 

Production- from Molasses 

Brit. Pat. 246,002, May 20, 1925* Yeast. ' H. WvDahlberg. 

Brit. Pat. 280,861, Nov. 19, 1926. Baking yeast'. H. Claasen. 

Can. Pat. 303,995, Sept. 16, 1930. Yeast. G. S. Bratton (to Anheuser- 
Busch, Inc,). 

Can. Pat. 406,584, Aug. 4, 1942. Yeast. E. A. Meyer and P. W. 

Chaffe (to*Standard Brands, Inc.). 

Fr. Pat. 661,225, Jan. 19, 1928. Yeast. Tf Selbi tf (Soc. Exploit. 
Licences Brevets Ind.). 

Fr. Pat. 750,998, Aug. 24, 1933. Yeast. G. Collette. 





-213- 


M ' r ‘ 2> l924 ‘ T “'*- She “ I - 1 ’«; “W™ V„. ffir 

u. s. Pat. 1,580,999. Yeast. H.- W. Dahlberg. 

S ." Pat * 1> 634 > 3 48'. Preserving cane juice and preparing it for 
use in yeast production. A. K. Balls. • ° 

!!‘i' ! at ‘ , 1,6 m 2 9 t * Propagating Saccharomyces disiunotus in a 
mash of crude West Indian cane molasses. A. K. BaTlT^- 

\’7V? 6 ; Ye3St 8nd alcoho1 f r°® molasses. P. Simmer 
\ ktlesolskabet Dansk Gaerings-Industri). 

So^ta^rlCnds^-Inl:):^ ^ ^ ^ =*' A ‘ 

a^d^.^Usson 7 )!’ 536 - ^ ^ BallS (l/3 t0 A ‘ "• Hi — 

L S i.^-H^S)! 15 ‘ YeaSt ‘ A - K ‘ Balls ‘ ^ ea. to M. Ni l sson 

U. S. Pat. 1,775,800. Yeast. R. M. Alien and F. E. Timmer (to 
Vitamin Food C 0 .). v 

InO Fat * 1,784,6:L8, Yeast * J * H. Barrington (to Standard Brands, 

U. S. Pat 1 814,210. Yeast. C. N. Frey, A. Schultz and A. P. 

Harrison (.to Standard Brands, Inc.). 

U. S. Pat. 1,854,895. Acetone butyl alcohol fermentation. A. 

Fernbach (to Union Solvents C 0 rp.). 

P* Pat. 1,858,488. Yeast. A. K. Epstein. 

U. S. Pat. 1,921,991. Alcoholic fermentation. F. M. Hildebrandt 
(to U. S. Industrial Ale. Co.). 

U. S. Pat. 2,029,572. Bakers' yeast of low protein content. G. W. 
Kirby and C. N. Frey (to Standard Brands, Inc.). 




-214- 


U. S.Pat. 2,029,592. Bakers 1 yeast. A. Schultz (to Standard 
Brands, Inc.). 

U. S. Pat. 2,166,339. Yeast, H. H. Browne. 

•U. S. Pat. 2,313,275. Yeast. H. H. Schopmeyer (to American 
Maize Products Co.). 


Production from Sulfite Liquor 

Ger. Pat. 580,339, July 8, 1933. 

Ger. Pat. 610,657, Mar. 14, 1935 

Ger. Pat. 617,780, Aug. 26, 1935 

Ger. gat. 661,260, June 15, 1938, 
(S, Farber, inventor). 

Ger. Pat. 700,919, Dec. 5, 1940. 
(to H. Fink). 


Yeast. Aktiebolaget Basta. 

, Yeast. Aktiebolaget Basta. 

, Yeast. Aktiebolaget Basta. 
Yeast. Holzhydrolyse A. G. 

Dulcitol. H. Fink and F e Just 


Ger. Pat. 721,488, April 30, 1942. Fibers of proteinaceous substances 
W. Eunzer. (to Suddeutsche Holzverzuckerungswerko A.. G.). 

Ger. Pat. 729,842, Dec. 3, 1942. Utilization of sulfite liquor for 
yeast- growth. F. Neumann (to. Zellstoffabrik Waldhof. ) . 

Swed. Pat. 64,498, Jan. 31, 1928. Yeast. G. 0. W. Heijkenskjold 
(to Aktiebolaget B.asta). 

Swed. Pat. 66,030, Sept. 25, 1928. Sulfite Gellulose waste liquor 
in yeast propagation. N. R. Nilsson (to Aktiebolaget Basta). 

Swed. Pat. 66,792, Feb. 19, 1929. Nutritive liquid for yeast fer¬ 
mentation, from sulfite cellulose waste liquor.. G., 0. W. Heijkenskjold 
(to Aktiebolaget Basta). 

Swed. Pat. 68,951, Mar. 4, 1930. Yeast. Aktiebolaget Basta (G. 0. W. 
Keijkenskjold, inventor). 

Swed. Pat. 6.9,371, May 6, 1930. Yeast-. Aktiebolaget Basta (G. 0. W. 
Heijkenskjold, inventor.) 








-215- 


Swed. Pat. 82,696, Feb. 26, 1936. 
liquor. G. 0. W. Hei jkenskjold. 


Yeast from sulfite oollulose waste 


U. S. Pat. 1,680,043. Utilizing acid waste 
production of yeast. G. 0. W. Heijkenskjold 


sulfite liquor for the 
(to ivktiebolaget. Basta). 


U. S. Pat. 
liquor. G. 


1,703,272. Yeast cultivation in treated waste.sulfite 
0. W. Heijkenskjold (to Aktiebolaget Basta). 


U. S. Pat. 1,757,568. 
liquor as a 
Basta). 


Y e ast production with use of waste sulfite 
main raw material. G. 0, W. Heijkenskjold (to Aktiebolaget 


Pure Cultures 


Fr. Pat. 667,844, Jan. 21, 1929. 


Yeast. E. I. Levin. 


Ger. Pat. 511,111, Mar. 3, 1929. 
Brauereibedarf. 


Yeast. Vulkan-Vferke A. G. fur 


Ger. Pat. 512,555, Mar. 6, 1927. apparatus for fermenting wort and 
producing pure yeast cultures. Vulkan-Werke k. G. fur Brauereibedarf. 


-r. Pat, 349,258, Feb. 27, 1922. Process and apparatus for the 
preliminary fermentation of wort under conditions of natural or 
pure yeast cultures. W. Greiner, Munster i, W. 

Ger. Pat. 705,763, April 3, 1941. Yeast cultures. K. Vierling 
y e ° he > G * Hi 1 get a g and R. Grutzner. (to I. G. Farbehindustrie 

li. - Cr . J . 


u. S. Pat. 1,623,896, 
C. Vigreux. 


Apparatus for culture of ferments, yeasts, etc. 


U * S * P n t ' J’ U7 ,* 271 ' Apparatus for pure-yeast culture. R. Schwarz 
and A. R. Erda ito Schwarz Laboratories Inc.). 

J. S. Pat. 2,150,329. Pure yeast cultures. E. L.. Kitzmeyer. 



Stimulants for Propagation 


Australian Pat. 114,926, Mar. 23, 1942, Process for growing yeast. 

M. C. H. Deloffre. 

Austrian Pat. 111,532, July 15, 1928. Activating yeast. E. Pribram 
and H. Wertheim. 

Austrian Pat. 121,243, Sept. 15, 1930. Activating metals or alloys. 
0, Ried. 


Austrian Pat. 128,048, Deo. 15, 1931. Yeast. E. Jalowetz and M. 
Hamburg, 

Austrian Pat. 145,628, May 11, 1936. Treatment of. beer-yeast. E. 
Jalowetz and M, Hamburg. 

Brit. Pat. 28,695, Dec. 15, 1906. Stimulant for yeast production. 
R. Paul and J. S 0 Remington. 


Brit. Pat. 532,013, Jan. 15, 1941. Yeast Stimulant. Standard Brands, 
Inc . 

Brit. Pat. 536,510, May 16, 1941. Stimulating the activity of yeast. 
Standard Brands, Inc.- 

Danish Pat. 35,550, Jan. 25, 1926. Yeast. Mellemeuropaeisk Patent- 
Financieringsselskab. 

Ger. Pat. 725,024, July 30, 1942. Yeast. J. C # Matti (to Compagnie 
internetionale de precedes de- panification "itam” and Societe Fould- 
' Springer). 

Ger. Pat. 730,231, Dec. 10, 1942. Nutrient solution for yeast. 0. 
Claren and G, 'Wietzel (to I. G. Farbenind. A. G. ). 

Ger. Pat. 731,131, Dec. 31, 1942. Producing yeast. F, Lange and 
A. Bohne (to I* G. Farbenind A. G.). 

Ger. Pat. 733,598, Feb. 25, 1943. Method for enhancing the multipli¬ 
cation of growing yeast. E. Stich and E. Kottlors. 

U. S. Pat. 1,634,310, Yeast stimulant. J. Takamine and 
N. Fujita. 




- 217 - 


U. S. Pat. 1,651,027. Increasing the activity of yeast. A. W. 

Hixson and A. K. Balls.. 

U. S. Pat. 1,680,827. Yeast stimulant for use in dough. T. B. Wagner. 


U. S. Pat. 2,087,059, 
E. Kottlors. 


Promoting yeast growth by use of hormones. 


u. S. Pat. 2,322,287.. Yeast. R. E. Eakin and R. 
Standard Brands, Inc.). ’ * - - 

y. S. 2,333,955. Yeast production. A. S. Sohultz, 
C. W. prey (to Standard Brands; Inc.). • .. ■ , 


d. Williams (to 
L. Atkin and 


. therapeutic Preparations 

Australian Pat. 15,787, Sept. 20, 1928. Medicinal preparation. E. 

0. rarley and H. Staley (to E. 0. Farley, Ltd.). 

Austrian Pat. 140,659, Feb'. 25, 1935. Medicinal or alimentary yeast. 

0. Freund and M. Block.. * 

Brit. Pat. 5,571, Mar. 8, 1909. Highly ferriferous medical preparation 
from yeast. A. Ascoli, Milan, Italy. 

Brit. Pat. 230,404, Nov. 30, 1923. Medicinal ^products- from, yeast and 
methylene blue, etc. Haco-Ges. Akt.Ges. 

Brit. Pat. 230,329, Nov. 30, 1923. Albumin-dye compounds for 
medicinal use.. Haco-Ges. Akt. Ges. Addition to Brit, Pat. 208,699. 

Brit. Pat. 231,12©, June 21, 1924. Medicinal-compounds from yeast 
and dyes. Haco-Ges. Akt. Ges. 

Brit. Pat. 239,302, June 11, 1924. Antitoxins prepared with yeast. 

K. H. Deutschmann. 

Brit. Pat. 271,492, May 20, 1926. Vegetable medicinal, products 
similar to hormones from glands. Chemische Fabrik auf Aktien vorm. 

E. Sobering. * : • , . 


Brit, Pat, 276,926, May 10, 1927. Medicinal tablets formed’of yeast 
and chocolate. C. Doctor. 



Bri*;. Fat. 285,083, Feb. 12, 1927. Antirachitic preparations. W. 
Mer'jk, K* M©rck, L, Merck, W. Merck and F. Merck (trading as the 
firm E. M e rck). 

Brit. Pat. 304,895, Dec. 24, 1927. Therapeutic, composition compris¬ 
ing iron and yeast. Matro Ges. 

Brit. Pat. 333,159, April 2, 1.929* Medicinal preparations. 

^oc, Anon* Ind. chim. a Bale, W. Merjei., a.nd P. Scheidegger. 

Brit. Pat. 345,669,. Nov.,22, 1929. Vitamin, products from yeast. 

I. G. Farbenind. A, G, 

Brit. Pat. 354,611, Oct, 6, 1930. Iodized yeast. I. G. Farbenind, 

A. G. 

Brit. Pat. 427,488, April 25,.1935. Lactic bacillus and yeast cul¬ 
tures for therapeutic use. W. L. Owen. 

Brit. Pat. 435,978, Oct. 2, 1935. Food for.diabetics. K.-Wille and 

B. Fritsch. 

Ger. Pat. 248,886, Feb. 26, 1911. Iron-iodine-containing yeast. 
Chem. Fab. Grunau, Landshoff & Meyer, Akt. Ges. and R. May. 

Ger. Pat. 485,199, Nov. 13, 1925. Therapeutic composition contain¬ 
ing iron and yeast. Matro G„ m. b. H. 

Ger. Pat. 528,258, Jan. 24, 1930. Medicinal yeast preparations 
containing iodine. Norddeutsche Hefeindustrio A. G. 

* 

Ger. Pat. 530,309, Dec. 25, 1928. Yeast products. I. G. Farbenind. 
A. G. (M. Bockmuhe, W, Ludwig and G. Ehrhart, inventors). 

Ger. Pat. 672,078, Feb. 18, 1939. Therapeutic preparations. I. G. 
Farbenind. A. G. 


Hung. Pat. 100,696, Aug. 4, JL927* Antirachitic preparation from yeast* 
G. Feher. 

Hung. Pat. 101,496, Dec. 27* 1928. Biologically active--yeast 
preparations. M. ^oskovits. 

Russ. Pat. 56,447, Jan. 31, 1940. Vitamin Bg* 


A. V. Trufanov 




-219- 


U. S. Pat. 1,162,908. Obtaining vitamins from yeast, rice-bran etc. 

C. Funk. 

T J. S. Pat. 1,386,252. Yeast containing dentifrice. W. T. Green, 

U. S. Pat* 1,454,372. A therapeutic compound of tannin ancl yeast. 

R. Berendes and F. Lange. 

; * * t 

U.S. Pat. 1,488,815, Vitamin preparation from yeast. I. F. Harris. 

U. S. Pat. 1,549,208. Antiseptic and nutritive compositions from 
yea.st and acridine compounds. W. M 0 ser. 

U. S. Pat. 1,581,826. Organic arsenic compounds combined with yeast. 
0. Bally. 

U. S. Pat. 1,710,584, Therapeutic composition comprising iron and 
yeast. C. Massatsch (to Matro G. m. b. H.). 

U. S. Pat. 1,724,027. Antiseptic, from beer yeast, suitable for 
use in autolyz/ing operations. M. Kahn, E. Le Breton and G. Schaeffer 
(to Soc. frangaise des produits alimentaires azotes). 

U. S. Pat. 1,919,612. Yeast with laxative properties. 0. Block 
and 0. Freund. ... 

U. S. Pat. 1,975,169. Vitamin concentrate from brewery yeast. 

A. B. 0. Norrbin. 

Treating Yeast Plant Wastes 

Brit. Pat. 246,278, Dec. 18,1924. Treating brewery waters, etc. 

H. N. J^urphey. 

Brit. Pat. 284,267, Jan. 26, 1927. Treating sewage and other waste 
products, Aktieselskabet Dansk Gaerings Industri. 

U. S. Pat. 2,232,294-. Magnetic flocculatipn for removing, suspended 
matter from whey, distillery and yeast plant wastes,, straw-board 
mill wastes, etc. 0. M. Urbain and W. R. Stemen (to C. H. Lewis). 


t 



- 220 - ' 


Treating Hides 

Brit. Pat. 235,678, April 10, 1924. Treating hides and skins with 
auto-digested yeast preparatory to tanning. ’ D. McCandlish and W. 
R. Atkin. 

Fr. Pat. 786,658, Sepb. 7, 1935. Yeast, F. Balia. 

Ger•.Pat• 710,789, Aug. 14, 1941. Depilating hides by 1f soaking in 
cultures of yeast plants or self-digested yeast. E, Bohme (to A. 
Th. Bohme, Chem. Fabrik). 

it 

Ger. Pat. 72^,885, May 7, 1942. Depilating hides. E..Bohme. 

(to A. Th. Bohme Chem. Fabrik). 

U. S. Pat. 1,570,383. Autolyzed yeast in leather manufacture. 

D. McCandlish and W. R. Atkin. 

Two Stage Process for Growing 


Brit. Pat. 

264,795, .Jan. 21, .1926.. 

Yeast. 

J. Weber. 

Brit. Pat. 

349,201, Mar. 20, 1930. 

Yeast• 

M. Moskovits, etc. 

Brit*. Pat. 

354,118, Oct. 22, 1929. 

Yeast. 

E. Jellinek.* 

Brit.. Pat • 

411,611, June 14, 1934. 

Yeast 5 

alcohol. E. Stich. 

Ger. Pat. 

588,738, Nov. 25, 1933. 

Yeast. 

Pfeifer and Langen A. G. 


U. S. Pat. 1,722,803. Bakers’ yeast. E. Klein (to The Fleischmann 
, Co .). . • » 

U. S. Pat. 1,725,583. Yeast. L. J. Howells. 

, t 

U. S. Pat. 1,917,283. Yeast. J. F. Wroten. 

U. S. Pat. 1,881,557. Yeast. G. 0. W. Heijkenskjold (to ‘Aktiebolag 
Basta). • 









- 221 - 


Effect of Njtrophenols 

Studies on toxicity. E. I. Fulmer and R. E. Buchanaai. J. Gen. 
Physiol. 6, 77-89 (1923), 

Action of dinitrophenols on the growth and metabolism of bakers 1 
yeast. L. Genevois and R.. Saric. Compt, rend. soc. biol. Ill, 
181-3 (1932). 

Action of dinitrophenols on the respiration of yeasts and lactic 
fermentation bacteria. L. Genevois and R. Saric. Compt. rend., soc 
biol. 117,368-9 (1934). 

The effect of 2, 4-dinitrophenol on the oxygen consumption of yeast 
J. Field, 2nd., A. W. Martin and S. M. Field. J. Cellular Comp. 
Physiol. 4, 405-2G (1934). 

Yeast and dinitrophenol. L. Plantefol, Ann. ferment.. 1, 149-61 
(1935). 

Action of 2,4-dinitrophenol on French bakers 1 yeast (Springer's 
yeast). L. Genevois and R. Saric. Compt.. rend. soc.. biol,. 118., 
1354-6 (1935). 

Action of 2,4-dinitrophenol on washed yeast. J. Field and A. W. 
Martin. Compt.. rend. soc. biol. 119,458-60 (1935). 

The effect of 2,4-dinitrophenol on the cellular oxidations of yeast 
L. Plantefol. Ann. physiol, phisicochim. biol. 11, 32-53 (l935). 

Some evidence that 2,4-dinitrophenol and 4,6 di,nitro-o-cresol have 
a common site of action on the yeast cell. J. Field, 2nd and E. G. 
Tainter. Arch intern, pharmacodynamie 54, 184-9 (l936). 

The aotion of 1,2,4-dinitrophenol on the respiration of yeast. 

L. Markovicev. Glas. Srpske Kral'evske Akad., Belgrade., Ser. I, 
180, No.. 89, 275-63 (1939); Chem, Abstr. 35, 7109 (1941). 

Biochemical action of dinitro derivatives on the metabolism of 
yeast cells. L. Vandendriessche« Enzymologia 10, 69-78 (l94l). 



- 222 - 


Nuclei c Aoid 

The nucleic acid of yeast. P.A. Levene. Biochemv-Zv 17, 120-31 (1909 

Nucleinic acid from yeast. I. P. A. ^Levene and W. A.^Jacobs. Ber. 

42, 2474-8 (1909 )5 II. Ibid. 2703-6;' III. Ibid. Ber.’ 43, 3150-63 
(1910). 

The composition of nucleic acid from yeast. K. Kowalevsky. 

Z. physiol. Chem. 69,240-64 (l910). 

Yeast nucleic acid. IV. P. A. Levene and W. A. Jacobs. Ber. 44, 
1027-32 (1911). . . . . 

Action of yeast on yeast nucleic acid.- S. Amberg and W. Jones. 

J. Biol. Chem. 13, 441-6 .(]L913). ., 

Yeast nucleic acids. V. Structure of pyrimidine nucleosides. 

P. A. Levene and F. B. LaFcrge. , Ber. 45, 608-20 (1912). 

Determination of*the nuclein content of yeast. C. A. Lubsen. 

Pharmv Weekblad 55, 1625-8 (l918). .■ 

• » t t A 

Yeast nucleic acid. S. J# Thannhauser and P* Sachs. *Z. physio]-. 
Chem. 109,177-88 (l920). 

Muscle adenylic acid and yeast adenylic acid. 0. Embden and Gr. 
Schmidt. Z. physiol. Chem. 181, 130-9 (1929). 

A hydrophile s.ol of very low vis cocity, the sodium nucleate sol of 
yeast. H. G. Bungenberg de Jsng and N. F. deVries. Rec. trav. chiifi. 
Pays-Bas 49, 658-61 (l930). v • 

The biological action of adenylic acid obtained from'yeast. L. de 
Caro. Arch. sci. biolNaples, 16, 5^3-74 (l93l).. 

Muscle adenylic acid and yeast adenylic acid. G. Embden and G. Schmid 
Z. physiol. Chem. 197, 191-2 (l93l). 

Muscle-adenylic acid from yeast and yeast adenylic acid from pancreas 
The nomenclature of adenylic acids. F, Lindner. Z. physiol. Chem. 
218, 12-16 (1933). 




-223- 


T-he very frequent presence of co pro porphyrin in preparations of 
nucleic acid extracted from been yeast. C. Dhere and A. Roche. 

Compt. rend. soc. biol. 114, 449-52 (1933). 

Comparative studies on'the nucleic acid in sake pressed cake and 
beer yeast. P. M. Kimura. J. Soc. Chem. Ind. Japan 36, Suppl. 
binding^50-1, (1933); II. Ibid. 85-6; III. The preparation of 
nucleic acid by the use of Japanese acid clay. Ibid, 37, 8-9 
(1934). 

The boric acid reaction and the structure of nucleic acid, K, 

Makino. Z. physiol. Chem. 233, 186-8 (l935). 

Acid production in autolyzed yeast, II. Breakdown of nucleic acid 
by autolyzed yeast. H. Haehn and H. Leopold. Fermentforsch. 14, 
539-48(1935). 

Yeast.nucleic acid and its cleavage products. F. C. Memmen. 

Festschr. E. C. Bareli 1936, 520-7 (1936); Chem. Abstr. 31, 2619 
(1937). 

Chemical and biological research on sodium nucleates of various 
origins. II (spleen, yeast). P. Donini. Rass. clin. terap. sci. 
affini 36, 78-91 (l937). 

The presence of thymine in the nucleic acid extracted from yeast. 
Cytologic and chemical investigations. B. Delaporte and N. 

Roukhelman. Compt. rend. 206, 1399-1401 (l938). 

Phosphorylation of adenosine by yeast and its function in alcoholic 
fermentation. III. Formation'of adenosine.and decomposition of 
nucleic acid in yeast. P. Ostern,. J. Terszakowec and St. Hubl. 

Z. physiol. Chem'. 255, 104-25 (1938). - 

Alloxazine adenine dinucleotide - from yeast. 0. Warburg, W. 

Christian and A. Griese. Biochem. Z. 297,471 (l938). 

D^-(adenosine 5* phosphoric acid), and adenine dinucleotide of yeast. 
W, Kressling and 0. Meyerhof. Biochem. Z. 296, 410-25 ^1938). 

Biochemical studies on a nutritional yeast preparation. I. T. 
Tadokoro and N. Takasugi. J. Agr. Chem. Soc. Japan 16, 1041-4 (1940). 


- 224 - . 


Increased yield of nucleic acid-like substance from irradiated 
yeast. J. R. Loofbourow, Sister M. E. Englert and Sister C. M. 

Dwyer. Nature 148, 113-14 (l94l). 

Increased yield .of nucleic acid from irradiated yeast. J. R. 
Loofbourow, A. M. Webb, D, G. Loofbourow and H. Lisco. Nature 
149, 328-9 (1942). ... \ ‘ 

Constitution of yeast ribonucleic acid* VII. Diffusion coefficients 
and molecular weights. W. E. Fletcher, J. M. Gulland, D. 0, Jordan 
apd H. E. Dibben. J. Chem. Soc. 1944, 30-3 (1944). 

Action on Certain Organic Compound s 

On the synthesis of organic phosphorus compounds in killed'yeast 
cells. L. Iwanoff. Z. physiol. Chem, 50, 281-88 (1907). 

Reduction of cinnamic aldehyde by yeast. Fermentation of 
benzylpyroracemic acid. E. Rona. Biochem. Z. 67, 137-42 (1914). 

Valeraldehyde and amyl alcohol fermentation of methylethylpyroraoemic 
acid* C. Neuberg and W. E. Peterson. Biochem, Z. 67, 32-45 (1914); 

Biochemical cleavage of secondary and tertiary amines by yeasts 
and molds. F, Ehrlich. Biochem. Z. 75, 417-30 (1916). 

The oxidative action of yeast. E, Farber. Biochem, Z. 78, 294-6 
(1917). * 

Phytochemical reductions. IX. Transformation of thiosulfate into 
hydrogen sulfide and sulfite by yeast* C. Neuberg and E. Welde. 
Biochem. Z. 67, 111-8 (1914); XIV. Hydrogenation of a ketone by 
yeast. Transformation of methvlheptenone into methylheptenol. C. 
Neuberg and A, Lewite. Ibid. 91, 257-66 (1918); XV. The'transforma¬ 
tion of acetaldol into optically active -butvleneglycol by yeast. 

C. Neuberg and E. Kerb. Ibid. 92, 96-110 (1918)s. XVI. The trans¬ 
formation of citral into geraniol by yeast. Ibid. 111-23. 

Method of formation of natural succinic acid. III. The transforma¬ 
tion of aldehydopropionic acid into succinic acid by yeasts. 1 ' C, 
Neuberg and M. Ringer. Biochem. Z. 91, 131-6 (1918). 







-225- 


Carboligase. IV. Biosynthetic carbon chain union in fermentation 
processes. C. Neuberg and H. Ohle. Biochem. Z. 128, 610-8 (l922). 

Further experiments on the destruction of lactic acid by yeast. 

0 . Forth and F. Lieben. Biochem., Z. 132, 165-79 (1922)/ 

Lactic acid destruction by yeast and blood cells. 0. Furth and F. 
Lieben. Biochem. Z. 128, 144-68 (1922). 

Destruction of lactic acid by yeast cells. F. Lieben. Osterr. 

Chem. Ztg. (n.s.) 25, 87-90 Vl922). 

The^ action of pyrotartaric acid and acetaldehyde toward yeast aerated 
with oxygen. F. Lieben. Biochem. Z. 135, 240-7 (1923). 

The influence of oxygen on the assimilatory and dissimilatory activity 
of yeast. I. The action of glucose. H. Lundin. Biochem. Z. 141, 
310-69 (1923); II. The action of monosaccharides. Ibid. 310-69; 

III. The action of added alcohol in yeast suspensions. K. Lundin. 
Ibid. 142, 454-62 (l923). 

The behavior of pyrimidine derivatives in the organism. I. The 
action of yeast on pyrimidine derivatives-. A. Hahn and W. Lintzel. 

Z•Biol. 79, 179-90 (1923 ). 

The action of living yeast on lactic acid. K. Myrback and B. Everitt. 
Z. physiol. Chem. 139, 272-80 (l924). 

Biochemical transformation of unsymmetrical dichloroacetone into 
optically active <=* ,c*-dichloroisopropyl alcohol. H. K. Sen. 

Biochem. Z. 151, 51-3 (1924). 

The reduction of unsymmetrical dichloroacetone by yeast. H. K. Sen. 
Quart. J. Indian Chem. Soc. 1, 1-8 (1924). 

The behavior of yeast shaken in oxygen toward -hydroxybutyric 
acid. J. Marian. Biochem. Z. 150, 281-9 (l924). 

Gallotannin. MV. Action of yeast on gallotannin. M. Nierenstein, 

C. W. Spiers and A. C. Hadley. J. Am. Chem. Soc. 47, 1726-8 (1925). 

Behavior of pyrimidine derivatives in the. organism. A. Hahn and W. 
Haarmann. Z. Biol. 85, 275-9 (1926). 


-226- 


The destruction of malic acid by different types and strains cf yeast 
from grapes and other fruits. A. Osterwald’eir* Centr. Bakt. Parasitepk 
Abt. II, 67, 289-96 (1926). 

Action of yeast on lactic acid. D. Hoffert. Biochem. J* 20, o58-62 
(1926). “ V 

Production of acetoin and 2, 3-butylene glycol by microbes and their 
distribution in fermentation products. M. 'iTatiada and K. Kurono. 

Bull. Agr. Chem. Soc. Japan 3, 83-6 (1927). 

The formation of pure d(-)- lactic acid by fresh and- dry yeast as 
well as of dl-lactic acid by yeast juice. C. Neuberg and Kobel 
Biochem. Z. 182, 470-87: (1927). : 

The transformation of-methylbenzoylcarbinol by fermenting yeast. 

C. Neuberg and W. Komarewsky. Biochem. Z. 182, 285-90 (l927). 

The relation between the production of lactic acid and the growth of 
yeast. E. Aubel. Compt. rend. 188, 578-80 (l929). 


.The special behavior of the -mannose in the biochemical process 
Qf phosphorization. I. S. Neuberg arid C. Ostendorf. Biochem. Z. 
221, 154-65 (l930). 


» The- experimentally induced asymmetricr cleavage of dl-borneol 
phosphate by means of yeast or Taka-phosphatase. M. Kuroya. Biochem. 
Z. 225, 452-63 (1930)/ 


Effect of various yeasts on the growth and physiological properties 
of lactic acid bacteria and molds. 0. K. Palladina and V. A. 
Masyukevich. Festskr. Orla-Jensen 1931, 89-93 (l93l). 

The direct oxidation of sugar by yeast. K. Trautwein and K. Weigand, 
Biochem. Z. 240, 423-9 (l93l). 


Monoiodo-and monobromo-acetic acid poisonings in carbohydrate 
breakdown. R. Nii SSO n, K. Zeile and H, v. Euler. Z. physiol. 
Chem. 194, 53-68 (1931). 


The process involved in the esterification of sugar with phosphoric 
acid by yeast, especially the changes occurring during the period of 
total esterification. S. Veibel. Biochem. Z. 239, 350-73 tl93l). 



-227- 


Influence of yeast on fumario acid. K. P. Jacobsohn. Biochem, Z. 
239, 449-55 (l93l). 

Acetoacetic acid and yeast* E. Friedmann* Naturwissenschaften 19, 

400 (1931); Biochem. Z. 243, 125-44 (1931). 

Biochemical hydrogenation of fumaric acid by plant cells and yeast 0 
K. P. Jacobsohn. Biochem. Z. 234, 401-18 (l93l). 

Thienylglyoxal and its biochemical dismutation. Shi -Ichiro-Fujise• 
Biochem. Z. 236, 241-6 (l93l). 

Phytochemical reduction of oxalacetic acid to malic acid. 

Shin-Ichiro Fujise. Biochem 0 Z. 236, 231-6 (l93l). 

Conditions for the reaction of acetic acid decomposition-by yeast. 

E. Friedmann* Biochem. Z. 244, 42-56 (l932). 

Biochemical esterification of arsenic acid by yeast. A. S. Braun- 
stein and M. M. Levitov* Naturwissenschaften 20, 471 (1932). 

A quantitative study for the decomposition of acetic acid and of the 
formation of ft -hydroxybutyric acid by yeast. E. Friedmann. 

Biochem. Z. 244, 57-68 (1932). » 

Acetic acid decomposition and j.Q -hydroxybutyric acid formation by 
fermenting yeast. Studies on ^3-hydroxybutyric acid determined by 
oxidation. E. Friedmann. Biochem. Z. 244, 69-75 (l932). 

Studies on the biological action of arsenic. II. Experiments on 
the biological esterification of arsenate by yeast. A. E. Brannstein 
and M. M.Levitov. Biochem. Z. 252, 56-63 (l932). 

Mechanism of oxidation processes. XXXII. Enzymic oxidation of 
acetic acid by yeast. H. Wieland and R. Sonderhoff. Ann. 499, 

213-28 (1932). 

Enzymic hydrolysis of malto- and lacto- bionic acids. C. Neuberg 
and E. -^ofmann. Biochem. Z. 252, 434-9 (1932). 

Phytochemical reduction of 1- hydroxy-2-ketoheptane /heptan-l-i 2- 
17. P. A. Levene and A. Wolti. J. Biol. Chem. 98, 735-8 (l932). 


Transformation of aoetoacetaldehyde by yeast. S. Grzycki. Biochem. 

Z. 265, 195-8 (1933).' 

Behavior of the amino acid-aldehyde system towards oxygen-saturated 
yeast. F. Lieben and V. Getreuer. Biochem. Z. 269, 69-76 1934,. 

Decomposition of lactic acid by yeast enzymes. III. A. hahn and 
M. Durr. Z. Biol, 95, 298-306 (1934) 5 IV. - -A* Kahn, R. Niemer 

and B. Freytag. Ibid. 96, 253-60 (l935). 

Decomposition-of l^monophosphcglyceric acid by fresh bottom yeast. 

W. Schuchardt and A. Vercellone, Biochem. Z. 272, 434 (1934/, 

Biochemical dehydrogenations. I. Hydrogenation of unsaturated 
cx -keto acids, aldehydes and alcohols bv-fermenting yeasts. 

F. G. Fischer and 0. Wiedemann. Ann. 513, 260-80 (1934). 

Triose-fermenting yeasts. C.- Neuberg and E. Hofmann. Naturwissen- 
schaften 23, 484-6 (l935). 

The mechanism of the reaction of substrates with oxygen. 

J. Ogston and D. E. Green. Biochem. J. 29, 2005-12 (1935). 

Phosphorylation with living yeast. 0. Neuberg. Biochem. Z. 280, 

163-6 (1935). 

Vitamin C (l-ascorbic acid) production through the symbiosis of 
acetic acid bacteria and yeast, S. Hermann and N. i’odor. Biochem, 

Z. 276, 323-5 (1935). 

Mechanism of oxidation processes. XLII. The degeneration of citric 
acid. H. Wieland and R. Sonderhoff. Ann. 520, 150-6 (l935). 

Phvtochemical reduction of lactaldehyde. E. Ochiai and K. Miyaki. 
Biochem. Z. 282, 293-6 (1935). 

Biochemical hydrogenations. II. Hydrogenations of unsaturated ketones 
by fermenting yeast. F. G. Fischer, 0. Miedmann and W, Robertson. 
Ann. 520, 52-70 (1935); III. The dehydrogenation of conjugated 
double bonds by fermenting yeasts, F. G. Fischer and 0. Wiedemann. 
Ibid 522, 1-16 (1936). 


- 229 - 


S'kyryl 430 and the metabolism of glucose by yeast. Lack of sensitivity 
of the fermentation to 0,02 molar sodium fluoride, Y, Pourbaix. 

Compt. rend, soc, biol. 127, 364-6 (l936). 

Phytochemical reduction of triketopentane, C, Neuberg and W. M, 

Cahill, Enzymologia 1, 142-4 (1936), 

The reaction of iodoacetate and of iodoacetamide with various 
sulfhydryl groups, with urease and with yeast preparations, C, V, 
Smythe, J, Biol. Chem. 114, 601-12 (1936). 

Styryl 430 and the metabolism of glucose by yeast. Extraction of an 
n antistyryl” from boiled yeast. Y. Pourbaix. Compt. rend, soc. 
biol. 127, 1475-7 (l938). 

The phosphorylation of adenosine by yeast and the role of this 
process in fermentation. II, P. Ostern, T. Baranowski and J. 
Terszakowe</. Z. physiol. Chem. 251, 258-84 (1938). 

The formation of glucose-l-phosphoric acid in extracts of mammalian 
tissues of yeast. G. T. Cori, S, P. Colowick and C. F. Cori. 

J. Biol. Chem. 123, 375-80 (1938). 

Synthesis of 2, 4, 6-trimethylglucose and its relation to yeast 
glucan, K. Freudenberg and E. Plankenhorn. Ann. 536, 257-66 (l938). 

Action of yeast on amino acids. S. Edlbacher. Chem. Abstr. 33, 

6352 (1939). 

Oxidation of l(-) aspartic and l(/) glutamic acids by Hemophilus 
parainfluenzae . Preparation of pyridine nucleotides from bakers’ 
yeast by the method of Warburg and Christian. J. R. Klein. J. Biol. 
Chem. 134, 43-57 (1940). 

Biological cleavage of azo dyes by yeast. H.Riedel, Klin. Wochschr. 
21, 569-71 (1942). 

Biological degradation of acetic acid. I. Induction period with 
impoverished yeast. F. Lynen. Ann. 552, 270-306 (1942); II, The 
action of malonic acid upon the degradation of acetic atfid by yeast. 
Ibid. 554, 40-68 (l943). 





-230- 


’ 

Oxidation .and Reduction 

. 

Oxidation and reductions at the expense of water produced by dead 
yeast. V. Palladia and E. Lovchinovskii." Biochem. Z. 65, 129-39 
(1914). - 

Knowledge of biological oxido-reductions • H. v. Euler and R. 

Njlsson. Arkiv Kemi Mineral. Geol. 9, No.. 29, 1-6 (l926)(in 
German). . 

The oxidoreductase of yeast. A. Lebedev. Fermentforsch. 9, 74-83 
(l926); J. Russ. Phys. Chem. ^oc., khim, 58, 184-95 (l926). 

Reactions of hexoses in the animal organism. H. v. Euler and R. 
Nilsson. Arkiv Kemi Mineral. Geol. 9, No. 38, 6 pp. (d927). 

Comparative measurements of oxido-reduction and of carbon dioxide 
evolution by yeast enzymes. R. Nilsson and B, Jamsson. 2. physiol. 
Chem. 16S, 73-90 (1927). 

Oxidation-reduction potential of yeast. Bacterium coli and of media 
in which these organisms are growing. S. Aubel and L. Genevois. 

Conipt. rend. 184, 1676-8 (l927). 

The oxidation-reduction potential of yeast, facultative anaerobes, 
strict anaerobes and of the media in which the organisms grow. 

E. Aurel, E. Aubertin and. L. Genevois. Ann. physiol, physicochim. 
bio 1.5, 1-11 (1929). 

..Biological oxido-reduction. H. v. Euler and R. Nii SSO n. Skand. 

Arch. Physiol. 59, 201-16 (l930). 

Oxidation reduction potential of complex iron compounds in yeast. 

T. B. Coo.lidge. .Nature 128, 223 (l93l). 

Note on the reactivation of reductase in washed yeast preparations. 
A. Harden and M. G. MacFarlane. Biochem. J. 25, 818-821 (l93l). 

Variations in the rH of the culture media caused by yeast at different 
pH values. L. Nicolini. Giorn. biol. applicata ind. chim. 1, 

172-8 (l93l). 

Reduction of hvposulfite by yeasts. M. P. Korsakova. Mikrobiologiya 
2 , 251-9 (1933)« 




- 231 - 


The potentiometric conception of the oxidation-reduction process 
in a fermenting yeast extract. F. Lipmann. Biochem. Z. 274, 329-40 
(1934). 

The effect of the oxidation-reduction character of the medium on 
initiation of yeast growth. J. J. Reid and I. L. Baldwin. J. 

Bact. 27, 29-30 (l934). 

Discrepancies in the value of the aerobic reducing intensity of 
the yeast cell and the starfish egg, L, V, Beck, Science (n.s.) 
81, 469-70 (l935). 

Oxidat ion-reduction^potential in the fermentation industries. R. 
Lechner. Z. Spiritusind. 58, 204, 207,211-14 (1935). 

Oxidation-reduction characteristics and yeast-growth initiation 
in a medium containing small amounts of wort. D. R. Colingsworth 
and J. J.Reid. J. Bact, 30, 653 (1935). 

The oxidation-reduction potential of yeast suspensions and some 
associated problems. C. Fromageot and P. Desnuelle. Biochem. Z. 
279. 34-9 (1935); Ibid. Ann. univ. Lyon, ser. 3 sci,., sec B, 1, 
61-8 S 1936)o 

Reduction intensity of living cells. A. J. ^luyver and J. C. 
Hoogerheide. Proc. Acad. Sci. Amsterdam 39, 298-306 (1936). 

Oxidation-reduction potential of the cytochrome of baking yeast. 

G, de Toeuf. J. chim. phys. 34, 740-55 (l937). 

Reduction-oxidation potential of a suspension of living yeast cells 
T.Kakukawa. Sci. Repts. TShoku Imp. Univ.,biol., 12, 551-71 (l938) 
(in English). 


-232- 


Determination of rH of yeast cells (S_. cerevisiae ). A. Guilliermond 
and R. Gautherst. Compt. rend, soc. biol. 130* 1202-9 (1959). 

Oxidation .systems n of top and bottom yeasts. H. v, Euler,. H. 

He 11strom and G*. Gunther. 2. physiol. Chem.. 258,, 47-56 (1939). 

The chemica.J. equations of the phytochemical reductions by fermenting 
yeast cells and their relationship to the Pasteur effect® A. 
Gottschaik. 'Austral. J. Exptl. Biol. Med. Sci.. 20, 3.73-85 (1942). 

Oxidation, reductions and the Pasteur effect in yeast cells. A. 
Gottschaik. Austral. J, Sci. 5, 90-3,.(1942)• 

Ce 1-1 Po rme ability 

The permeability of the yeast cell. S. G. Paine. Proc. Roy. Soc. 
London B84, 289-307 (l9,ll‘). * ' ‘ 

The action of dissolved substances upon the fermentation of yeast. 

A. Harden and S. G.Paine. 'Proc, Roy. So’c. London B84, 448-59 (1912)* 

Determinations of permeability in Saccharomyces cerevisiae (pressed 
yeast of the .Ned, Gist-en' Spiritusfabriek).. . N® JL. Sohngen and K. T. 
Wieringa. Akad. Wet. Amsterdam Versl. nat. 34, 999-.1003 (1925). 

The mechanism of enzyme action. II. Further.evidence confirming 
the observations that ethylene increases the permeability of cells 
and acts as a protector. F. F. N or d and K c W. Franke. J.'Biol. 

Chem. 7.9, 27-51 (l928). 

The cell wali and the Gram reaction. V. Burke and M. W. Earnes. 

J. Bact. 18, 69-92 (1929). 

Experiments on fermentation produced by yeast cells whose permeability 
has been modified. K. Meyer. Biochem. Z. 221, 418-24 (l930). 

Methylene blue staining of yeast cells and its relation to hydrogen- 
ion concentration and to the. problem of permeability. H. Fink and 
F. Weinfurtner. Wochschr. Brau. 47, 89-93, 110-6, 124-7 (l930). 

Quantitative estimations of permeability. K. T. Wieringa. Protoplasma 
8 , 522-84 (1930). 






- 233 - 


Staining yeast oells with methylene blue and its relation to hydrogen 
ion concentration and permeability. H. Fink and F. Weinfurtner• 
Wochschr. Brau.. 48, 159-62 (1931). 

Staining yeast cells with methylene blue and studies on the permeabil 
ity of the cell membfane. IV. H. Fink and R. Kuhles. Wochschr. Brau 
50, 185 (1933). 

The first beginnings of sugar assimilation. Experiments on yeast 
cells. E. Wertheimer. Frotoplasma 21, 522-60 (1934). 

Permeability of the yeast cell membrane. F. Stockhausen and K. 
Silbereisen. Wochschr. Brau. 53, 281-4 (1936). 

The permeability of the cells of bakers 1 yeast for pyruvic acid 
under various physiological conditions. J. Runnstrom, E. Sperber 
and E. Karls son. Arkiv Kemi Mineral. Geol. 13B., No. 10, 5 pp. 

(1939)(in German). 

Determinations of the permeability of yeast cells to fluorine. 

M* Malm. Naturwissenschaften 28, 723-4 (1940). 

Potassium interchange in yeast cells. G. Hevesy and M. Nielson. 

Acta Physiol. Scand. 2, 347-54 (l94l). 

Interchange of the ammonium and potassium ions in muscles and yeast. 
E. J.'Conway, 'M., F. O’Brien and P. J. Boyle. Nature 148, 662 (l94l) 

Determination of the permeability of yeast cells to phosphate. M. 
Malm. Naturwissenschafton 29, 318-19 (l94l). 

Phosphate separation and permeability of dried bakers’ yeast. K, 
Brandt. Biochem. Z. 312, 89-99 (l942). 

The absorption of sugar by yeast cells.. W. Musfeld. Ber. schweiz. 
bot. Ges. 52, 583-620 (l942). 

Permeability of yeast cells to radiophosphate. L. J. Mullins. Biol. 
Bull. 83, 326-33 (l942>. 


Phosphatases 


Acidity optimum of yeast hexosediphosphatase* Z. I • Kertesz. 

J. Am/chem. Soc. 52, 4117-9 (l930). 

Pyrophosphatases from malt and yeast. H. Luers, B. Von Zychlinski 
and K. Bengtsson. Wochschr. Brau. 48, 519-22, 529-33 (l931;. 

Phosphatases- 'IV. -The phosphatases-of yeast. H. Albers and E. 
Albers* Z. physiol. Chem. 235, 47-61 (1935)• 

Phosphatase of yeast. C-. Hommerberg. Svensk>Kem. Tid. 47, 63-74 
(1935). 

Yeast phosphatases*. H. Albers and E* Albers. Arkiv Kemi Mineral. 
Geol12B, No.‘*3, 6 pp. (l935). • ' 

Phosphatases from yeast. W. Schuchardt. Biochem. Z. 285, 448-56 
(1936). 

« • t « 

Separation ofb*-glycerophosphatase and pyrophosphatase from bottom 
yeast. E. Bauer. Zv physiol. Chem. 239, 195-206 (l936). 

Enzymes of fermentation. I* Yeast phosphatase* A. Schaffner and E. 
Bauer. Z. physiol. Chem. 232, 66-76 (l935); II. Yeast phosphatase. 
Ah Schaffner,* E. Bauer and H. Berl. Ibidr. 213-28; III. The first 
phosphorylation phases of alcoholic fermentation. Ibid. 234, 146-50 
(l935);IV. The specificity of yeast phosphatase. E. Bauer, A. 
Schaffner and F. Krumey. Ibid 237, 191-8 (1935); VI-. The phosphata 
of yeast. A. Schaffner and F. Krumey. Ibid. 243, 149-65 (1936); 

IX. The phosphatases of yeast. Ibid. 255, 145-58 (l93S), 

The estimation of phosphatase in yeast. J. J. Rae and E. V. 
Eastdott. J.*Biol. Chem. 136, 443-7 (l940). 

Factors in the culture medium that affect the phosphatase content 
of yeast. E. V. Eastcott and J. J. Rae. Can. J. Res., 20;sec. B, 
202-6 (1942). : ' 

Further experiments on the inhibition of "top-yeast phosphatase" by 
aneurine. H. G. K. Westenbrink and D. A. van Dorp. Enzymologia 
10, 212-15 (1942)(in English). 



- 235 - 


Determination of Phosphates 

Volumetric determinations of phosphoric acid in yeast. G. Staiger. 
Brennerei Ztg. 41, 209-10 (i924); Chem. Abstr. 20, 2559 (1926). 

Methods of analysis of fluid yeast. 0. Hummer. Brennerei Ztg. 47, 
37-8 (1930). 

Determination of phosphorus in yeasts by means of the calorimetric 
bomb. R. Airoldi. Ann. chim. applicata 25, 523-5 (l935). 

Volumetric estimation of phosphoric acid in yeast. J. Kurzweil. 

Z. Spiritusind. 60, 358 (1937). 

Titrimetric determination of phosphoric acid in yeast. J. Kurzweil. 
Chem. Ztg. 62, 74 (1938). 

Volumeteric estimation of phosphates in yeast'. F. Wagner. Z. 
Spiritusind. 61, 60, 62 (1938). 

Titrimetric determination of phosphoric acid in yeast. F. Wagner. 
Chem. Ztg. 62, 387 (l938). 

Phosphates and Phosphate Complexes 

Studies on the phosphorus content of yeast and some yeast prepara¬ 
tions. E. Buchner and H. Haehn. Biochem. Z. 27, 418-26 (l910). 

Composition of the hexosephosphoric acid formed by yeast. W. J. 
Young. Biochem. Z. 32, 177-88 (l91l). 

Enzyme action. VIII. Production of enzyme sols from yeast phospho- 
prateins. The activity of the sols as a function of the colloidal 

state. • Fodor. Fermentforsch. 4, 209-29 (l92l). 

Phosphoric acid in fermentation. V. Bermann and E.‘ Kulp. Chem. 

Listy 19, 79-82 (l925); Chem. Abstr. 19, 3142 (1925). 

Relations between total change of carbohydrates and their enzymic 
phosphorylation. H. v. Euler and E. Brunius. Z. physiol. Chem. 

160, 242-55(1926). 

The synthesis of the phosphoric acid esters. III. Synthesis of some 
hexosemonophosphoric # acid esters and their behavior toward yeast. 

R. Nodzu. J. Biochem., Tokyo, 6, 31-47 (l926). 




-236- 


The role of.phosphorus. in W,life of ... yeast in alcoholic fermenta¬ 
tion, E. Elion. Wochschr. Brau. 45, 178-82, 192-5 (1928). 

Chemistry and physiology of plant phosphatides. VIII. The phos- 
phatides of yeast. V. Grafe. Biochem, Z. 206, 256-8 (1 j29). 

Water-soluble phosphatide and the Uadi oxidase reaction. M. 
Gutstein. Biochem 0 Z* 207, 177-85 (192 , 9}. 

Action of arsenate on hexosephosphatase. M. G. MacFarlane. Biochem 
J. 24, 1051-7 (l930)• 

The phosphatide of yeast. B. Rewald. Biochem. Z. 218, 481-4 (l930) 

Phosphorylation in living yeast. M. G. MacFarlane. Biochem, J. 30, 
1369-79 (1930). 

Transformation of the synthetic glyceric acid monophosphate into 
pyruvic acid by yeast and lactic acid bacteria. C. Ueuberg and M. 
Kobel. Biochem. Z. 260, 241-6 (1933). 

Behavior of glyceric acid monophosphate in the presence of yeast*. 

II. C. Neuberg and M. Kobel. Biochem. Z. 263, 219-27 (1933). 

The special conditions of phosphorylation of maltose by fresh yeast, 
dry veast. and maceration -juice. T, Baba. Biochem. Z. 273, 207-18 
(1934). 

The occurrence of adenosinetriphosphoric acid in living yeast. 

H. v. Euler, E. Adler and M. Petursson. Svensk Kem. Tid. 47, 

249-51 (1935)(in German). 

Transformation of the pyrophosphate fraction in yeast cells. M. M. 
Levitov. Biochem. Z. 2*84, 86-98 (l936). 

Isolation of adenosinetriphosphorio acid from yeast. T. Wagner. 
Jauregg. Z. physiol. Chem. 238, 129-30 (1936). 

Adenosinetriphosphorio acid in bottom yeast. N. Das, Svensk Kern. 
Tid. 48, 22-4 (1936). 

Pyrophosphate of yeast cells. I. Behavior of the pyrophosphate 
toward enzymes. M. M. Levitov. Bull. biol. med. exptL. U.R.B.S. 

I , 106-8 (1936). 


# 



-237- 


Enzymic synthesis of adenosine-5-monophosphoric acid (musole 
adenylic acid) from adenosine.; P. Ostern and J. Terszakowec. 

Z. physiol. Chem. 250, 155-7 (l937). 

Phosphorus exchange in yeast. G. Hevesy; K. Linderstr/m-Lang and 
N. Nielsen. Nature 140, 725 (1937). 

Polyphosphoric acid compounds in yeast cells and in skeletal muscle 
B. Umschweif and K. Gebaylo. Acta Biol. Exptl., Warsaw, 11, 124-6 

(1937). 

Phosphoglyeric acid formation by living yeast. S. Rapoport. 
Enzymologia 3, 52-5 (1937)(in German), 

Phosphoric acid esters from yeast extract. The isolation of a 
crystalline calcium salt consisting of an equimolecular mixture of 
glucosemonophosphate and glycerophosphate. C. V 6 Smythe. J. Biol. 
Chem. 117, 135-46 (l937)„ 

A new inorganic phosphoric constituent discovered in yeast, and the 
constitution of the adenosinepolyphosphoric acids. K. Gibaylo and 
B. Umschweif. Compt. rend. soc. biol. 125, 275-7 (1937). 

Biological synthesis of yeast cell-substance. VIII. Phosphate 
minimum in yeast cultures. H. Fink. Biochem. Z. 310, 311-12 (l942) 

The phosphate content of compressed yeast in the aerobic metabolism 
of glucose and in the initiation of growth. K. M. Brandt. 
Naturwissenschaften 30, 278 (1942). 

Physiology 

The physiological condition of yeast. H. Lange. Wochschr. Brau. 
24, 417 (1907). 

Action of the electric current upon expressed yeast juice. E. 
Rosenscheck. Biochem. Z. 9, 255-63 (l908). 

Researches on the physiology and morpholQgy of yeasts. (HIl). 

E. C. Hansen. Compt. rend. trav. lab. Carlsberg 7, 179-217 (1908). 



-238- 


Toxic substance elaborated by yeast# A# Fernbach# Ann# brasserie 
dist. 12, 361-3 (1909). - 

Yeast poison in yeast# F. Kayduck. Wochschr. Brau# 26, 677 (l909). 

Theories of cell growth in the light of feeding experiments with 
yeast# M. Rubner. Sitzber. preuss# Akad. Wiss. 1909, 164-79 (1909) 

Changing the characteristics of top-fermenting brewery yeasts# 

F. Schonfeld, Hinrichs, and H. ^ossmann. Wochschr. Brau. 27, 493-8, 
515-8, 532-6, 541-2, 553-6 (l910). 

Decomposition of nitrogenous substances by yeast. 0. Schwarz. 
-Biochem. Z. 33j 30-1 (l91l). 

A structure in the cell membrane of ■various yeasts. H. Zikes. 

Centr. Bakt. Parasitenk., Abt. II, 30, 625-39 (l91l)# 

The influence on the extent of multiplication of variation in the 
amount of yeast added to the wort. F. Hayduck and 0. Anders. 
Wochschr. Brau# 28, 233-6 (l91l). 

Morphological and physiological examination of the interior of yeast 
cells# W. Henneberg. 'Wochschr. Brau. 29, 321-5, 344-9 (1912). 

The fixation of elementory nitrogen by Saocharomyces (yeasts) 

Monilia Candida, and Oidium la ctis . A. Kossowicz. 2. Garungsphysiol, 
1 , 253-5 (1912). 

Results of recent experiments on assimilation by yeasts and molds. 

P. Lindner. Z. angew. Chem. 25, 1175-6 (l912). , 

Contribution to the knowledge of yeasts without spore formation 
which occur in the brewing industry and their surroundings# V. 

H. Will and J. Scheckenbach. Centr. Bakt. Parasitenk., Abt. II, 

34, 1-35 (l912)# 

Influence of previous nourishment upon spore formation of yeast# 

S. Zetlin. Ber. bact. agron. Sta. Moskau 20, 142-242 (242-3 in Ger.) 
(1913); Biedermanns Zentr# 43, 499-501 (1914)# 







- 239 - 


Tho physiology of nutrition of the yeast cell during alcoholic 
fermentation. M. Rubner. Aroh.'Anat. Physiol.; physiol., suppl. 

1912, 1-396 (1912?); Leipzig: Verlag von Veib & Co. 396 pp (1913). 

Assimilation of nourishment by the yeast oell. M. Rubner. Sitzber. 
prouss. Akad. Wiss. 1913, 232-41. (1913). 

Studies on yeast. I. The relation of cell-reproduotion to the 
supply of free oxygen. H. T. Brown. Ann.-Bot. 28, 197-226 (1914). 

Differentiation of various kinds of yeast by the aid of specific 
agglutinins. S. Lichtenstein. Arch. Anat* Physiol., physiol., 

1914, 525-32 (l914f). t ^ 

Yeast and attenuation. M. H. Daly. Brewers' J., London, 51, 

508- (1915). 

The agglutinating substance in yeast cells. S. Lichtenstein. Arch. 
Anat. Physiol., physiol., 1915, 189-92 (l915?) c 

Chemical conditions for the development of the reproductive organs 
of some yeasts. K* Saito. J. Coll, Sci. Imp. Univ. Tokyo 39, 

1-70 (1916). 

Chemical phenomena in the symbiosis of yeasts. A. J. J. Vandevelde. 
Rev. gen. chim. 19, 96-109 (lS16). 

On the reciprocal action of two different yeasts. H. v. Euler. 
Biochem. Z. 75, 339-45 (l916). 

The nutritional physiology of alcohol and acids in yeasts and other 
widely distributed fungi. Th. Bokorny*. Allg. Brauer-Hopfen-Ztg. 

57, 747-9 (1917); Chem. Abstr. 13, 358 (l919). 

Data relating to the reproduction of yeast. 'Th, Bokorny. Wochschr. 
Brau. 34, 269-71 (l917); J. Inst. Brewing 24, 38-9 (l918). 

Adaptability of yeast to different temperatures.* H. Zikes. Allg. 

Z. Bierbrau. Malzfabr. 46, 359 (1918). 

Acid formation in molds and yeasts. F. B oas an d H, Leberle. Biochem. 
Z. 90, 78-95 (*1918). 


-240- 


Acid formation by fungi and yeasts* F, boas and &. Leberle. 

Biochem. Z. 92*, 170-87 (1918). . > 

Use of enzymes * in the study of cellular physiology; the yeast cell 
deprived of its enveloping membrane. J. Giaja. Compt• ?rend..soc. 
biol. 82, 719-20 (1919). 

The dependence 'of yeast growth and yeast fermentation on physico- 
chemical conditions. F. Boas. Biochem. Z. 105, 193-8 (1920/).. 

The comparative physiology of digestion. VIII. Relation of-yeast 
cells to proteases. H. Walter. Pfluger T s Arch. ges. Physiol. 

181, 271-8.4 (l92Q). 

. 

Probable cause of the lack of harmony in the results of assimilation 
experiments with different yeasts and with different sugars., P„ 
Lindner. Wochschr. Brau. 37, 19-21 (l92o). 

Influence of temperature on various functions of-yeast. H. Zikes. 
Centr..Bakt. Parasitehk. 49, Abt. II, 353-73 (l919); Ibid.’50, 

385-410 (1920). • > 

Physiology, of yeast. E. Kohler. Biochem. Z. Ill, 17-29 (l920). 

¥ * * ^ . 

Internal condition of yeast cells and its recognition in the case 
of bake.rs» yeast. W. Henneberg. Z. ges. Getreidew. 13, 73-9 (l92l). 

Shape of well drained and pressed yeast cells. E.- R. Moritz. J. 

Inst. Brewing 27, 572 (1921). 

Chemico-physiological studies of the yeast cell. K. Schweizer. 

Bull, assoc, chim. suer. dist. 38, 304-15 (l92l). 

The cultivation of yeast in solutions of purified nutrients, M. B. 
MacDonald and E; V. McCollum. J. Biol. Chem. 45, 307-11 .(.1921). 

Reducing action of microorganisms on ammonium molybdatei V. E. 

Levine and H # M # Jahr.. Abstr. Bact. 5, 4-5 (l92l). 

Influence of hydrogen ion concentration on the development of yeast 
and bacteria and on the stability of beer. M. H. van L a er. Petit 
J. Brasseur 1922, Nos. 1193, 1194 (1922); Chem. Abstr, 17, 1687 (1923). 

Y 7o£g d (l922) d ° f mSmbrane * J * Gia 0 a - Compt. rend. soc. biol. 86, 




-241- 


Effect of a yeast extract on the oxygen consumption of 
muscle. H. F. Holden. Biochem. J. 17, 361-3 (l923). 


washed frog 


J^« influence of .temperature increase on tfte surface tension of 
ifferent bacteria, M. Tinti. Z. Immunitatsforsch. 36,.337-46 (1923). 

Production of hydrogen sulfide by yeast. C. B. Morison. Science 
■Cn.s.)-60, 482-3 (l924). 

The sedimentation of yeast suspensions. L. Berczeller and H. 

Wastl. Biochem. Z. 144, 1&9-69 (l924). 

Studies on the Arndt-Schulz law, A. Hardti Z. Immunitatsforsch. 

38, 544-52 (1924)* ' 

Yeast protein as an antigen. H. iiuers and F. Ottensooser. Bioohem. 

Z. 148, 130-46 (1924). 

Mechanism of antiketogenic action. I, Weiss and M. Altai* Magyar 
Orvosi Archivum 26, 485-96 (l925); Chem. Abstr. 20, 936 (l926). 

Nitrogen equilibrium in yeast cells. Preliminary Communication* 

H. v. Euler and V. Sandberg. Z. physiol. Chem. 146, 290-9 (l925). 

Radioactivity, fixators of nitrogen and alcoholic yeasts. E. Kayser 
and H. Delaval. Compt. rend. 181, 151-3 (1925). 

The adsorption of phospho-proteins by'yeast of different adsorbents 
and fj the "Elution” of the adsorbed materials. A. Fodor and R, 

Schonfeld. Kolloid. Z.*37, 37-40 (l$25). 


Bacterial and yeast antagonism. III. I. Schiller. Centr. Bakt. • 

Paras it enk.., Abb. I, 94, 64-6 (l925). 

The effect of stimuli on single cells. R. Meyer. Biochem. Z. 

174, 384-91 (1926). 

Influen.ce of the composition of the medium on the osmotic value - 
of the yeast cell-, 9. Seliber and R. Katznelson. Compt. rend, 
soc. biol. 97, 449-50 (l927). 

Determination of the osmotic value of the yeast cell by changing 
the weight of the cell. G. Seliber and R. Katznelson. Compt. rend, 
soc. biol. 97, 347-9 (l927). 


-242- 


Sporulation of yeast, H. Stantial, Gniv. of Toronto# Trans# Roy. 

Soc. Can. (3) 22,. Ill, 257-61. (l928). 

The exchange of ions between yeast cells and solutions of ammonium 
.chloride# P. Genaud# Compt. rend. 188* 1513-4 (1929)• 

Generation and regeneration of warm-stored bottom- and top-fermenta¬ 
tion yeasts# F# ^indisch. Wochschr# Brau. 46, 71-4, 81-6 (l929)# 

Ionic exchange between yeast cells and lead nitrate solutions. 

P.Genaud# Compt. rend. 189, 591-2 (l929). 

Researches in ionic.interchange between yeast cells and salt solutions 
P. Genaud. i*nn. physiol, physicochin. biol.'6, 240-330 (l930); Rev. 
gen. colloides 8, 241-50 (l930). 

The order of death of organisms larger than bacteria# 0. Rahn. 

J. Gen. Physiol. 14, 315-37 ll93l). 

Lethal effect of alternating current on yeast cells# R. L# Tracy,Jr. 
J. Bact. 24, 423-38 (1932). 

The peculiarities of the electric charges of yeast cells. E. i*. 
Moldavskaya. Biochem. Z. 257, 480-3 (1933). 

kn experimental comparison of different* criteria* of death in yeast. 

0. Rahn and M. N. Barnes. J. Gen. Physiol. 16, 579-92 (l933). 

New investigations pn "harmony.” J. Straub# Chem, Weekb lad 30, 

790-2 (l933). 


Endooellular hydrogen donors of yeast and their variation with the 
age of the culture# F. C^odat and M # Junquerz. Compt. rend. soc. 
phys. hist. nat. Geneve 50, 199-203 (l933). 


The growth of yeast and the theoretical and practical yields from 
sugar solutions. H. Claassen. Z. Ver. deut. Zucker Ind# 84, 
713-42 (1934). 


i*cclimatization of yeasts. P. Petit. Brasserie et malterie 24, 
195-7 (1934); Chem." iibstr. 29, 882 (l935). 


Chemistry of death# . Q. Rahn. Cold Spring Harbor Symposia 2, 70-7 
(1934). ‘ v- 


- 243 - 


Behavior of tho combination of glycine-alcohol toward yeast shaken 
with oxygen, F # Lieben and S, Molnar. Biochem. Z. 277, 165-70 (1935). 

The mutual relation of tho processes yielding energy in the living 
cell. V. A. Belitzer *. Arkh. Biol. Nauk 38, 665-73 (674 in English) 


Phenomena of the elaboration of the cellular matter of yeast and 
theoretical, and maximum practical' yields of yeast from sugar solu¬ 
tions. H. Claassen. Ann. zymol. (2) 2, 164-93 (193-5 

Acclimatization of yeast to high-temperature, high-alcohol complexes* 
H. S. Chaturvedi, J. Sci. Te.clm, Cawnpore, 1,, 1-19 (l935); Chem. 
Abstr. 29, 5593 (l935). 

Sporulation of yeast. II. H. Stantial. Trans. Roy. Soc. Can. (3) 

29, III, 175-88 (1935). 

Certain plant membranes. Y. Khouvine. -Compt. rend. 200, 982-3 
(1935). 

Generation period of yeast in relation to the culture medium. J. 
Fuchs. Wochsohr. Brau. 53, 17-19 (1936). 

Increase of diamagnetic susceptibility on the death of living-cells. 
E. Bauer and A. Raskin. Nature 138, 801 (1936), 

Thermo- and photochemical phenomena on the death of cells. HI. 
Vitaids in metabolism. W. W«, Lepeschkini Protonlasma 28, 529-42 
( 1937). , 

Active states of yeast plasma. I. J. Hanak and L. Schwarg. Proto¬ 
plasma 28, 290-2 (1937). 

Heat liberated during death after depletion of -the vita-proteids in 
starved yeast and after their synthesis in well-fed yeast. W. W. 
Lepeschkin* Biodynajnica No* 27.- 7 pp„ (l937). 

Yeast as a means for the stabilization of ascorbic acid. M. M* 
Eidel’man. Voprosy Pitaniya 6, No. 5, 55-63 (63 in Bnglish)(l937); 
Chem. Abstr. 32, 6699 (1938). 

Induced autotrophism' in yeast. L. H. Leonian and. V. G. Lilly. J. 
Baot. 45, 329-39 (l943). 

Antioxidant activity in sources of the B vitamins. P. Gyorgy and R. 
Tomarelli. J. Biol. Chem. 147, 515-24 (l943). 


-244- 


Pigmented Yeasts 

Red yeasts* * K. Ando. Orig. Commun. 8th Intern. c o'ngr. Appl. Chem. 

(N. Y. 1912)' 14, 7-12 (1912); Chem. Abstr. 6, 3103 (1912). 

Black yeasts. H. Will and F. Noldin. Z. ges. Brauw. (h.s.) 37, 

13-6 (1914). 

Chromogenic yeasts—a new biologic reaction for iron* M # W. 

Beijerinck. Arch, neerland* physiol. 2, 609-15 (1918). 

"Black yeasts’ 1 ( Zymonemata nigra and a variable Torula ). E. Pribram. 
Ergeb. Physiol. 24, 95-106 (1925)• 

•Identification of "black yeast.” G. K. BovgMtz. Wochschr. Brau. 

45, 213 (1928). 

Coloring matter in red yeast. H. Fink and E. Zenger. Wochschr. 

Brau. 51, 89-93 (1934). 

Biochemistry'of the pignent in red yeast. H, Fink and E.-Zenger. 
Wochschr. Brau. 51, 129-30 (1934). 

Red yeast. Sporobolomyces nov. sp. II. .Provitamin A content. 

I. Yamasaki and S. Morisita. J. Agr. Chem. Soc. Japan 17, 593-8 (1941); 
Bull. Agr. Chem. Soc. Japan 17, 76-7 (in English)(1941). 

Action on Plant s 

The effects of yeast vitamin water-soluble B on plant cell.masses and 
on biocolloids. D. T. Mac^ougal. Proc. Soc. Exptl. Biol.’Med. 18, 

85-7 (1920). 

• \ : 

The formation of plant growth-promo ting substances by microorganisms. 

F. A. Mockeridge. Ann. Bot. 38, 723-34 (l924). 

’ ’ >le of yeast. W. Weichardt. Deut. med. Wochschr. 



The growth substances of yeast. N. Nielsen. Biochem. Z. 237, 244-6 
(1931). 


Further studies on respiration in peas and cereal seeds. IX. The 
role of boiled yeast juice. Oxidized carotene as a hydrogen acceptor. 
A. Fodor and L. Frankenthal. Biochem. Z. ?46, 414-30 (l932).* 








- 245 - 


Polliculin and plants. Experiments on hyacynths and yeast. H. v. 
Euler and-B. Zondek. Biochem. Z. 271, 64-73 (1934). 

The effect of yeast extract on the blooming of plants. A. T, Virtaner 
and S. v. Hausen. Acta Chem. Fennica 7B, 75 (l934)(in English). 


Investigations on the role of organic matter in plant nutrition • 

V. Influence of minute quantities of certain forms of organic matter 
on the growth-of barley. G. S. Siddappa and V. Subrahmanyan. Proc. 
Indian Acad. Sci. 113, 229-239 (l934). VI. Effect of injecting 
minute quantities of certain forms of organic matter on plant growth 
and reproductions-. Ibid. 381-404“ (l934). 


Separation from yeast of materials essential for growth of excised 
tomato roots. P. R. White. Plant Physiol. 12, 777-90 (l937). 

Awakening resting winter buds with crude solutions of growth substance 
from fungi. A. Niethammer. Gartenbauwiss. 14, 651-3 tl940). 

Preparation from yeast that is active in breaking the rest period 
of buds. J. D. Guthrie. Contrib. Boyce Thompson Inst. 12, 195-201 
(1941). 

Formation of auxin in yeast cultures. T. W. R obinson and T. J. B. 
Stier. J. Gen. Physiol. 24, 765-9 (l94l). 

Effect-of vitamins in yeast extract on the growth of tomatoes. M. A. 
H. Tincker. J. Roy. Hort. Soc. 67, 271-3 (1942). 

Feeding of Poultry 

Some experiments relative to the weight and quality of the meat of 
geese in.feeding experiments with potato n flakes and yeast compared 
with potato flakes and meat flour. W. V 0 ltz and A. Baudrexel. 
Wochsohr. Brau. 30, 165-8 (l913/. 


Rearing of chickens on the intensive system. III. B-vitamin re¬ 
quirements. Comparison of yeast extract and dried yeast. R. H. A. 
Plimmer and J. L. Rosdale. Biochem. J. 17, 772-786 (l933). 

Anti-sterility vitamin E and poultry. R. T. Parkhurst. Science 
(n.s.) 66, 67-8 (l927). 



-246- 


The effect of yeast feeding on. some blood constituents of hens. 

A. A. ^orvath. Am. J. Physiol. 87, 208-20 (lS28). 

The occurrence in chicks of a paralysis of nutritive origin. L* G# 
Norris, G.-F. Hauser, H. S. Wilgus, Jr. and A. T. Ringrose. 

Poultry Sci. 10, 93-7 ^193l), * 

A type of nutritional leg paralysis affecting chicks. R. Bethke, 

P. R. Record and D. C. Kennard. Poultry Sci. 10, 355-68 Al93l). 

A study of the heat stability of 'the vitamin B- factors required by the 
chick. C. A. Elvehjem, .0. L. Kline, J. A. Keenan and E. B. Hart. 

J. Biol. Chem. 99, "309-19 (1932). 

Effect of beer yeast on avitaminosis B in Rhode Island red hens. 

G. Nichita and N. Tuschak. Compt. rend. soc. biol. 117, 286-8 (1934). 

Comparative vitamin D requirements of the chick for sardine (pilchard) 
concentrated,- and cod-liver oils, irradiated-yeast, irradiated ergos- 
terol and irradiated cholesterol. L. L. Lachot and H. A. Halvorson. 

J. Assoc. Official Agr. Chem. 19, 637-46 (l936). 

Vitamin G requirement of poultry. L. C. Norris, H. S. Wilgus, Jr., 

A. T. Ringrose, Vi. Heiman and G. F. Heuser. Bull. Cornell Univ. 

Agr. Expt. Sta. 660, 20 pp. (1936). 

A new dietary water-soluble &ctor required by chicks. E. L. R. 
Stokstad and P. D. V. Manning. Science (n.s.) 88, 35-6 (l938). 

Brewers’ yeast as a food and source jjf vitamins, especially for 
poultry. 0. Rygh. Svenska Bryggareforen. Manadsbl^ 53., 533-9 (1938); 
Chem. Abstr. 35, 4911 (.1941).’ 

The growth-promoting qualities of various protein concentrates for 
Leghorn chickens. J. J. 'Bronkhorst. Onderstepoort J. Vet. Sci. 10, 
481-501 (1938). 

Comparative nutritive values of extracted and nonextracted dried yeast 
J. Marcq, L.. Lepoutre and A. Devuyst. Bull. inst. agron. sta. rech. 
Gembloux 8, 5-23 (l939). 

Maintenance of’nutrition in the pigeon. Further evidence for the 
presence of dietary essentials in yeast and liver and<their relation 
to vitamin B§. C„ W. Carter and J. R. 0*Brien. Biochem. J. 33, 
1810-15 (1939). 







•. 247 - 


Biotin and prevention of dermatitis in turkey poults* H* Patrick, 

R. V # Boucher, R. A. Dutcher and H. C. K^andel. Proc. Soc. Exptl. 
Biol„ Med* 48^ 456-8 (1940). 

Effect of yeast extract and other,, supplements on the .growth of 
chicks fed simplified, diets. T. H. Jukes. J* Biol*-"Chem* 133, 631-2 
(1940). ? ' * *■'*"' . 

Further observations on choline and yea,st in chick nutrition. P. R. 
Record and R. M« £ rthke* Poultry Sol. 21* 271-6^1942). 

Pr oseat?.on - • •• —-A ' —.—- 

Preserving action of phosphoric acid on yeast. E, Mcmfang. Wochschr. 
Brau* cb; G42-3 (l909), ' ' ' ^ 

Top %v f jrm©ating yeast, and.acidity.* P. Petit... Wochschr. Brau. 28, 
395-7 ClJllJj. ; ".... 

Ten-year experiment on the longevity of wine yeasts in pure cultures 
on 10 percent cane sugar solution, R. Meissner. Z. Garungsphysiol„ 
1, 106-13 (19]2). 

Preserving compressed yeast. Anon. Pharm. Centralh. 57, 761 (1916). 

Preparation of permanent yeast;. Th. Bokorney. Allg. Brauer-Hopfen- 
Ztg. 55, 1547-50.(1916); Cham, Abstr. 12, 403 (1918). 

. .It • ,. 

Preservation of moist yeast. W. Voltz. J. Inst. Brewing 24, 190 

(1918). ... . ....... ■ . 

Influence of temperature and duration of storage on the fermentative 
power, cell increase and acid production of top .fermentation yeasts. 
F. Windisch. Wochschr, Brau. 46, 31-2 (l92&). 

Influence of salted yeast on. the growth of.young rats* L. Rosenow and 
M 0 Rosenow*. Biochem* Z, 228* 163-4 (l930). 

‘ ~ ■ ■«.. - : • • ; 

A successful method of yeast preservation* R* Bertel. Atti congr. 

intern, panifioaztone (Rome.1932) 1, 399-i01 ,(l933). 

The preservation of yeasts. J. Raux. Brasseur franQ. 2, 458-9 (1938) 
Chem. Abstr. 33, 309 (l939). 

The lyophil process—its use in the preservation of yeasts. L. J. 
Wicker ham and A. A. Andreasen* Wallerstein Labs. Commun. 5, 165-9 
(1942). 



-248- 


\ 


Fressuremeter Studies > 

A short gassing power method* R. M. Sandstodt. Cereal Chem* 15, 
114-16 (1938). 

Evaluation of yeast activity by means of the Sandstedt-Blish pressure 
meter. R* T. B 0 hn and H, H* Favor* Cereal Chem. 16, 238-52 U939). 

The pressuremeter in the study of yeast* J* M. Doty and W. R. Urban* 
Cereal Chem. 17, 44-54 (1940). 

Production, General 

The wholesale preparation of albuminoids from inorganic matter by 
microorganisms. H. C* Prinsen-Geerligs. La. Plantor Sugar Mfr. 

56, 220-1 (1916). 

Amino nitrogen and the manufacture of yeasts* C. Schweizer. Bull, 
assoc* chim. suer. dist. 35, Nos. 7-9, 52-6 (l918)* 

The multiplying power of yeast at different degrees of acidity. 0. 
Svanberg. Z* tech. Biol. 8, 1-22 (l920j. 

The preparation, based on chemical determinations, of a nutrient 
solution for the production of yeast. F. Wendel. Z, Spiritusind. 
45, 160, 166-7, 171-2 (l922). 


The rate of formation and the yield of yeast in wort. N. A. Clark* 
J* Phys« Chem, 26, 42-60 (l922*). 



The pcs sibility of using fruit sugar for the manufacture of compress* 
yeast with particular reference to the utilization of carob sugar*. 

G. Mezzadroli and S. Schlavi. Atti congr. naz* chim. pura applicatfa 
(Palermo 1926) 2, 1015-8 (l926). 


A substitute for beerwort as a yeast medium in the bacteriology 
laboratory, J, C, Weldin, Proc* Iowa Acad. Sci. 34, 89-90 (l927). 

Latest progress in the production of yeast without production of alcoh 
A. Mertens. Bull, trimestr. assoc, eleves ecole sup. brasserie univ. 
Louvain 27, 133-9 (l927)j Chem. Abstr. 21, 3213 (1927). 






-249- 


Yeast production in worts of varying original gravities# R* H. 

Hopkins. J* Inst# Brewing 33, 337-46 (l927). 

Manufacture of yeast and its products* A. L. Davidson* Can* Chem. 

Met* 11, 90-r2 (1927). 

The regeneration'of f&t residues in yea it .production* % M* A* . 
Bendetzkii. Uauoh. Zapiski Sakhar. Prom, (in Russian) 5, 26-7 (1927)• 

Studies on yeast fermentation under high-gas pressure.•, -?R» Lieske 
and,E* Hofmann* Biochem* Z. 210, 448-57 (1929)* 

Dependence of yeast multiplication on the kind, and construction of the 
fermenting tank. E. Lu'hder and W* Kilp. Brennerei Ztg* 46, 198-9. 
(1929); Chem* Abstr* 24, 2542 (1930). 

Production of dry pitching yeast of high-fermentative power• F* . 
Windisch* Yfcfchschr. Bvau* 46*, 288-91 (1929) • 

The course of fermentation in the vat* .F* WindjLeahi- Woch-sohr* Brau* 

46, 379-8B (l92‘9). ” ’ < . ; “ 

4 ..'ft * •• i'V ! '' . 

Dependability of yeast multiplication upon the kind of fermenting 
vat** E# Luhder and W. Kilp* Landw. Jahrb. 70, 553-64.(lS29). . 

■i' ♦ * ■ ■ 4 

The economy of spirit and yeast manufacture* E. G* Stich* Chem. 

Ztg. 54, 217-20, 258 (1930).• * • • ■' 

Effect of high pressures of carbon dioxide on yeast fermentation* F. 
Windisch* Wochsohr. Brau. 47, 82-3 (1930). .1. . . 

Most’ economical*’ conditions of : fermentation in yeast factories* W* 
Heller* Przemysl Chem 1 . 18, 141-3* (1934);.. Chem* Ab^tr» 29^, ; 7010. (1935), 

The oroductionu of pure yeast* B. M, Brown* J* Inst* Brewing 40, 

9-16 (1934). 

Yeasts* J. Raux*. Brasserie et malterie 2*6, 154-9, 169-75 (l936.)j 
Chem. Abstr. 31, 1154 (1937). 

ti 

Scientific and industrial employment of yeast* < C *-L. Lautenschlager. 
Med. u.Chem. Abh. med. chem. Forsch. I. G. Farbenind. 3, 116-42 (1936) 
Chem. Abstr. 31, 5833’(l937). 


£ 50 * 


Experiments in cultivating bakers 1 yeast according to different pro¬ 
cedures* W* Broun and R. Pfund. Bio chem. Z. 287, 115-25 (1936;. 

Froth control in yeast production. B, D. Metyuskev and S. E. Kharin. 
Chem. Abstr. 32, 9388 (l938.). 

The relation between the manufacturing conditions in a yeast plant 
and the chemical composition of extracts of the yeast cells. Y* 
Stuchlik. Chem. Listy 32, 415-23 (l938)j Chem. Abstr. 33, 3063 (1938J 

The relation between the development of yeasts and the hydrogen ion 
concentration of the nutrient solution# H. T U ru. Fuknoka Ikwadaiga i 
Zasshi 33, 971-92 (in Japanoso)(78-9 Gorman,(1940). 

The growing of food yeast. * Introduction. A. G. van Veen. Arch. 
Suikerind. Nederl. Nederl.-Ind. 2, 484-5 (1942); J. K. Bears and J. 

F. Bogtetra. Ibid.'486-94. 


Preparation of a yeast with the use*of hops, wheat and sugar. A. 
Schulz. Z. ges. Getreidew. 29, 130-2 (l942). 

Yeasts and the yeast industry. «J. AJ Marcella, Surco, Madrid, 2, 

No. 20, 11-14 (1943). 

Value of Protein 

The importance of yeast as foodstuff and medicine. W. M o.oser, 

Schweiz. Apoth. Ztg. 52, 609-11, 625-8 (l914); Mitt. Lebensm. Hyg. 

5, 295-301 (1914). 

The nutritive value of yeast, polished rice and white bre^d, as de¬ 
termined by experiments on man. C. Funk, W. G. Lyle and D. Me Caskey. 
J. Biol. Chem. 27, 173-91 (l916). 


The nutritive value of yeast protein. T. B. Osborne and L. B. Mendel. 
J. Biol. Chem. 38, 223-7 (1919). 

Bakers * yeast as food for man. P. B. Hawk, C. A. Smith and R. B. 
Holder. Am. J. Physiol. 48, 199-210 (l919). 

The biological value of proteins at different levels of intake. H.H. 
Mitchell. J. Biol.'Chem. 58, 905-22 (l924). 

Comparative nutritive value of the different proteins of Japanese 
foodstuffs. 0. Suzuki, Y. Matsuyama and N. Hashimoto. Bull. soc. 
sci, hyg. aliment. 15, 540-7 (1927)• 





-251 


The biological value of yeast proteins for the rat* E* V. Still 
and F. C. Koch. Am. J. Physiol. 87, 225-48 (l'928). ' 

Nutritive value pf yeast as a supplementary substance in the diet of 
infants. I. K. Itami.Okayama -Igakkai-Zasshi 47, 2072-96 (l935); 

Chem. Abstr. 29, 8075 (l935). 

The use of yeast as a human foodstuff. I. The vitally important 
amino acids of yeast. H. Kraut and F. Schlottmann. Biochem. Z. 

291, 406-14 (1937). 

Egg-replacement value of several proteins in human nutrition. E. E. 
Summer, H. B. Pierce and J. R, M U rJin f J. Nutrition 16, 37-56 (l938). 

The content of purine bases in yeast during their growth in different 
media. B,... Kagan and M. Stadnichenko. J. Microbiol., Kiev, No. 2, 

93-102 (1938). 

The biological quality of yeast protein. A. Hook. Wochschr. Brau. 

58, 269-70 (l94l). \ ' 

The metabolic action of small supplements of dried casein, yeast powder, 
sweet-pea or soybean meal on the protein nutrition of Germans during 
the first war year (1939-1940). A. Bickel, Deut. med. Wochschr. 67, 
569-74 (l94l). ' 

The adequacy of cultured yeasts for human nutrition. II. The biological 
utilization of dry yeasts grown on wood carbohydrates (Bergin). 

K. Dirr. Biochem. Z. 312, 233-51 '(1942')}"Ibid. 309, 329 (l'941')» III. 
Digestibility in vitro of different yeasts., as compared with other 
proteins used in human nutrition. 0. von Soden and K. Dirr. Ibid. 
252-62; IV. The lipids of cultured yeasts. Ibid. 263-76. 

The nutritional value of yeast proteins. A. Bickel. Biochem. Z. 

310, 355-77 (1942). 

Biological completeness of various edible proteins. I. Replacement 
of animal protein by yeast protein. A. Hock. Biochem. Z. 311, 385- 
401 (l942). 

Methionine-'deficiency in yeast protein. A. A. Klose and H. L. Fevold. 
Proc. Soc. Exp-fcl. Biol. Med. 56, 98-101 (1944). 

The nutritive value of yeast proteins. H, E. Carter and G. E, Phillips. 
Fed.. Proc.- Fed. Am. Goes. Exptl. Biol. 3, 12^-128 (1944). 


Proteolytic? .Enzymes 

Influence of temperature on the, action of protcblytic enzymes and the 
zymase in killed yeast colls. A. jPetruschewsky# Z. physiol. Chem. 

50, 251-62 (l907)• 

The asparagine-splitting enzyme of yeast# *K. Kuron o. J. Co.ll# 
la.gr • Imp. Uni'V. Tokyo 1, 295-300 (l91l). 

The action of phosphates on the work of the proteolytic enzyme in 
yeast# N* Ivanov# Z. Garungsphysiol. 1, 230-52 (l912). 

Proteolysis of yeast* A, J. J. Vandevelde# Bull# soc#, chim# Belg# 

26, 107-112 (1912). 

Peptic strength of yeast# Th. Bokorny. Allg# Brauer-Hopfen-Ztg. 54, 
2533-4 (1914); Chem. Abstr. 9, 349 (1915). 

Enzyme action. I# Enzyme degradation of polypeptides. E* Abderhalden 
and A. Fodor. Ferment for sch. 1, 533-^96 (l916); d# Chem. Soc. 112, I, 
306-9 (1917). 

Comparative,, study of the proteolytic enzymes; erepsin from the 
intestine and ereptase from yeast. K* G, Dernby. Medd. Vetenskapsakad. 
Nobel Inst. 3, No# 14, 1-30 (l916). 

The proteoclastic enzymes of yeast and their relationship to autolysis# 
K. G. Dernby# Biochem. Z# 81, 109-208 (l917). 

The nature of. peptide-splitting enzymes from the maceration of yeast. 

A. Fodor , A. Bernfeld and R# Schonfeld# Kolloid. Z..37, 32-7 (l925). 

A study of proteases of bread yeast# A. G. Olsen and C. H # Bailey# 
Cereal Chem. 2, 68-86 (l925). 

Peptidases# V*' Specificity of yeast and intestinal peptidases.. H. 
v# Euler and K. ^osephs5n# Ber. 60B, 1341-9 (l927). 

The effect of proteolytic enzymes on the benzoyl and phthalyl deriva¬ 
tives of polypeptides# * I# The action of intestinal erepsin and 
of yeast protease on phthalylglycylglycine and phthalyldiglycylglycine. 
S. Utzino. J. Biochem., Tokyo,^9, 453-63 (1928). 






-253- 


Plant proteases. VI. The proteases of yeast.- R. Wxllstatter and 
W. Grassmann. Z. physiol. Chem. 153, 250-82 (l926); VIII. Adsorption 
behavior and separation of the ; yeast proteases. W. Grassmann and ViT. 
H^ag. Ibid. 167, 188-201 (l927); IX. The dipeptidase and the poly- 
peptidase of yeast. W. Grassmann. Ibi d. 202-20; X. The mode of 
action of yeast polypeptidase. W. Grassmann and H. Dyckerhoff. Ibid. 
175, 18-37 (>1928); XIII. The proteinase and the ’polypeptidase of 
yeast. Ibid. 179, 41-78 (l928);. XVI. The activation of animal and 
plant proteases'by glutathione. W. grassmann, Q. v. Schoenebeck and 
H. ^ibeler. Ibid 194, 124-36 (l93l); XVII. Aminopolypeptidase from 
yeast. W. Grassmann, L. Embden and H. Schneller. Biochem. Z. 271, 
216-28 (1934). • 

Report^on plant proteases in the series of experiments begun by R. 
Willstatter and his collaborators. XI. On the specificity of yeast 
peptidase. W. Grassmann and H. Dyckerhoff. Ber. 61B, 656-70 (l928). 

Proteolytic action of yeasts. F. Zaribnicky. Mikrochemie Festschr. 

H. Pregl 338-40 (l929). 

Hydrolysis of proline polypeptides by yeast and pancreas extracts, 
also by panoreatin preparations.; A. Fodor, M. Frankel and S. ICuk. 
Biochem. Z. 229, 28-40 ^1930). 

Separation of yeast proteases. W. Grassmann. Handb. biochem. Arb. 
Methoden, Abt. 4, Tl. 1, 799-826 (1930). 

Autolytic action of animal tissue.proteinases and the influence of 
heavy metals on them. K. G. Stern. Biochem. Z. 234,‘116-38 (>1931), 

The proteolytic enzymes of yeast. T. F. Macrae. Biochem. J. 27, 
1229-36 (1933). 

The peptic power of the proteolytic enzymes of malt, lactic cultures, 
yeast and 'hops. L. Idoux. Brasserie et malterie 23, 166-9 ^1933); 

Chem. Abstr. 27, 5469 (1933). 

Specificity of dipeptidase and aminopolypeptidase.'W. Grassmann and 
H. Bayerle. Biochem. Z. 268, 214-19 (l934). 

Influence of teiiiperature on the activation and inactivation of yeast 
proteinases in relation to environmental conditions. A. V* Biagovesh- 
chenskii and G. D. Vovchenko. Biochem. Z. 276, 289-96 (l935). 




-254- 




^johig energy indexes for "the activation of yeast protea so* G. 
Vovchenko. Arkh. Biol. Nauk 39, 183-90 (190 in German) (1935). 


Studies in enzyme action.’ I. The estimation of pepsin and trypsin 
in yeast. M. Hecht and H. Civin.' J. Biol. Chem* 116, 477-88 (1936). 


The effect of oxidants on yeast 
and T. A. Sorokina. Bull, biol 
(in English). 


proteinase. A. V # Blagoveshchenskii 
med„ exptl. U.S.SoRo 4, 176-9 ^1937) 


Aspartase action of yeast. H. Haehn iand H. Leopold. Biochem. Z. 
292, 380-7 (l937 )• 


Deaminizing enzyme of yeast (aspartase). H. Leopold. Landw. Jahrb 
8-5, 534-65 (1938). 


A new enzymic protein of yeast nnd a reversible enzymic synthesis 
of glycogen. W. Kiessling. Naturwis*senschaffcen 27, 129-30 (1939). 


Extraction of proteolytic enzymes from yeast. H. ii« Strain. 

Enzymologia 7,- 133-41 (l*939}(in English) c 

A chemically pure yeast peptidase. M. J. Johnson. Intern. Congr. 
Microbiol. Rept*. Proc. (N.-Y. -1939) 3, 209-11 (l940). 

Extraction of proteins and proteolytic enzymes from yeast. H. H. 

Strain. Compt. rend. trav. lab. Carlsberg, chim. 23, 149-62 (1940). 

Yeast dipeptidases. E. Maschmann. Naturwissensehaften 31, 136-7 (1943, 

Pyruvic Acid 

,Pyruvic acid produced by living yeast. A. Fernbach and M. Schoen. 

Compt. rend. 157, 1478-80 Cl913); Ibid. 158, 1719-22 (1914). 

Assimilation of lactic acid by yeasts and production of pyruvic acid 
by yeasts and oidia. P. Maz£ and M. Ruot. Compt. rend. soc. biol. 

80, 336-9 (l917). ' 

Production of pyruvic acid frcm sugar by microorganisms. S. Kato. 

J, Soi. kgr. Soo., Tokyo, 1923, No. 251 (1923); Chcsm. Abstr. 18, 1684 
(1924). • 





-255- 


The action of pyruvic acid and acetaldehyde toward yeast aerated 
with oxygen.. F. Ueben.- Biochem. Z. 135, 240-7 (l923). 

Biochemical transformation of oximino-pyruvic acid into alanine. K. 
Maurer. Biochem. Z.. 189, 216-9 (l927). . ■ 

Yeast fermentations considered from the biological standpoint. III. 

The fermentation of pyruvic acid. H.Haehn and M. Glaubitz 1 . Z. physiol. 
Chem. 168, 233-43 (1927). 

Alcohol fermentation. XVII. Pyruvic, acid as an intermediary product 
of alcoholic yeast fermentation. S. Kostychev and S. Soldatenkov. 

Z. physiol. Chem. 176, 287-91 (l928). 

Formation of pyruvic acid as an intermediate step in the alcoholic 
cleavage of sugar. Its isolation as the chief product of fermentation. 

C. Neuberg and M. .Kobel. Biochem. Z. 216, 493-6 (l929). 

Demonstration of pyruvic acid in yeast fermentation. G. Klein and 
W. Fuchs. Biochem. Z. 213, 40-64 (l929). 

Production of the methylglyoxal and pyruvic acid step of alcoholic 
sugar cleavage as a demonstration -experiment. C. Neuberg and M # 

Kobel. Ber. 63B, 1986-9 (l930). 

Further studies on the formation of methylglyoxal and pyruvic acid 
by yeast under the influence of various plasmolytic substances. C. 
Neuberg and M. Kobel. Biochem. Z. 229, 255-62 (l930)o 

Decomposition of non-phosphorated sugar by yeast with the formation 
of glycerol and pyruvic acid. C. Neuberg and M. Kobel*. Biochem. Z. 

229, 446-54 (l930j. 

The formation of pyruvic acid in yeast fermentation. C. Neuberg and 
M. Kobel. Biochem. Z. 219, 490-4 (l93o). 

The balance in the fourth form of fermentation in the cell-free yeast 
fermentation. M. Kobel and M. Scheuer. Biochem. Z* 299, 238-47 
(1S30). 

Transformation of glyceric acid diphosphate to pyruvic acid. C. 

Neuberg, W. Schuchardt and A. Vercellone. Biochem. Z. 271, 229-32 
(1934). .. . 


-256- 


The utilization of-pvruvio acid by bakers 1 yeast* C. V. Smythe. 

J. Biol. Chem. 125, 635-51 U938). 

Acyloins* VI r Isolation and optical activity of the acetoins formed , 
in the fermentation of pyruvic acid by fres t h yeast, dried yeast and 
maceration juice# W* D^rscherl and A* Schollig. Z. physiol* Chem* 

252, 53-69 *1938). 

Studies on the decarboxylation of pyruvic acid. W. L. Liebknecht. 
Biochem. Z. 303, 101-11 (1939). 

Enzymic processes in yeast. I. Reactions of pyruvic acid* H. v* 

Euler and B. Hogberg. Arkiv Kemi Mineral. Geol* 14B, No*. 13, 6 pp. 
(1940). 

Transformations of pyruvic acid by yeast enzymes* H. v. Euler, L. 
Ahlstrom and B. Hogberg* Z. physiol. Chem. 267, 154-62 (1940). 

Pyruvic acid in yeast, blood and spleen. H. v. Euler and B. Hogberg. 
Arkiv Kemi Mineral. Geol. 14B, No. 29, 5 pp (l94l). 

Influence of carbon monoxide, cysteine, glutathione, iodoacetic acid 
and flucrjlde on the transformation of pyruvic acid by bakers 1 yeast. 

J. Bunns trom and K. Brandt, Arkiv Kemi Mineral. Geol* 15A, No. 6, 

29 pp. (1941). 

Transformation of pyruvic acid by bakers'* yeast. J. Runnstrom and 
E. Sperber. Arkiv Kemi Mineral. Geol. 15A, Ho# 5, 25 pp. (l94l). 

Miscellaneous Raw Materials for Growing 

Alcohol and yeast from banana flour* C. Nagel# Z. Spiritusind* 35, 
185 (1912). 

Production of yeast for beet mash, according to the lactic acid process 

H. Lange* Z. Spiritusind. 37, 554-5 (l914), 

♦ 

Outline of the preparation of yeast (for distilleries). G. Foth. 

Z. Spiritusind. 39, 374-5 (l916). 

Purification of the cfossette press waters and their utilization in 
the manufacture of yeast feeds. 0. Reinke. Deut. Zuckerind* 46, 1.36-i 
151-3 (1921). 



-257- 


Potato flakes for yeast manufacturing. W. Kilp. Z. Spiritusind. 

55, 201 (1932). - r y 

Substitutes for malt as the nutrient for the yeast in grain-potato 
distilleries v A. Berenshtein. Spirto-Vodocftnaya' Prom. 14, No. 6, 

27-8 (1937); Chem. Abstr. 33, 7480 (1939). 

^he production ,of> aloohal and yeast from plant waste. N. Gutge'rts . 
Spirto-Vodochnaya Prom. 14, No. 10-11, 52-5 (1937'); -Chem., Abstr. • 

34, 4222 (1940). 

The use of orange peel for the manufacture of yeast.. A. &eifenberg 
and L. Brisk. Hadar 10, 197 (1937). 

Potato .flakes as a substitute for rye meal in. preparing seed yeast 
for distilleries. W. Kilp. Z. Spiritusind. 60, 249 (1937). 

. • *: „ * .... ,. , • ... * - 
Hydrolysis of vegetable waste. N. D. Pryanishnikov and S-. G. t 
Mashevitskaya. J. Appl. Chem., Leningrad, 10, 1573-7 (1578 in French) 
(1937J. . 

Hydrolysis of vegetable residues and production of alcohol and 
yeas.t from the, hydrolysates. N. Gutherz. Spirto-Vodochnaya Prom. 15, 
N.o, 8., 20-3, (193.8);’ Ch.em., Abstr. 33, 7951 Cl939). 

The use of cacao husks for biological protein synthesis# Increase 
of nutritive value of cacao, husks. G. Pfeiffer. Chem. Ztg. 62, 

718-20 (l938). 

. » • ' 

Neutralization and purification of the hvdrolyzate of straw for 
use as a medium for growth of forage yeast. S. G. Mashevitskaya. 

J. Appl. Chem., Leningrad, 12, 1034-8 (l038 in French)(1939). 

Must press water from the drying of beet leaves, which contains 
sugar and protein, be discarded as waste difficult.to dispose of 
and of no economic value? M. v. Lillienskiold. Deut. Zuckerind. 

65, 176 (1940). 


-258- 


The use of ’’green water” from the treatment of beet leaves. H. 

Claasson. Deut. Zuckerind. 65, 192 (l940). 

The state of the utilization 'of lignite. R. Beyschlag. Braunkohle 
39, 399-403 (l940). 

Yeast from whey. L. Enebo, H. Ln n din an d K. Myrback. Svensk Kem.Tid. 
53, 96-108, 137-147 (l.94l). 

The whey problem. J. G. Davis. Milk Trade Gaz. 12, No. 256,4 (l94l); 
Chem. Abstr. 3 5, 5198 (l94l). 

Some possibilities for improving the protein situation. H. Lundin. 
Kungl.Landbr.ukfcakad, Tid. 81, 317-25 (l942)(German summary). 

»» » 

Yeast from whey. II. L. Enebo, H. Lundin and K. Myrback. Osterr. Chem* 
Ztg. 45, 34-8 If 1942). 

The hydrolysis of peat-culture medium for yeast. G. Oschinsky. 

Chem. Abstr. 38, 3412 (l944). 

Feed yeast and industrial alcohol from citrus-waste press juice. A. 

J. ^olte, H. W. von Lcesecke and. G* N. Pulley. Ind. Eng. Chem* 34, 

670-3 (1942)o 

Cider -’bottoms” or’’lies.” D. W. Steuart. Analyst 67, 53 (l942) 

H ft 

Yeast from whey. L. Enebo, h # Lundin and K. Myrback. Osterr. Chem. 

Ztg. 45, 9-15 (1942) # 

Fruit juices yield food yeast. J. Stubbs, W. ^oble and J. C. 
Lewis. Food Industries 16, No. 9, 694-96, 751 (1944). 

Effect on Renal Function 

Activity of yeast extract in the‘prevention of renal hypertrophy caused 
by high protein diets. B. B. Longwell, R.P. Johnston and R. M . Hill. 

J. Nutrition 12, 155-64 (1936). 

Chronic nephritis in rats fed high-protein diets. N. R. Blatherwick 
and E. M w Medlar. Arch. Intern. Med. 59, 572-96 (l937). 

The role of vitamins B2, B4 and Bg in adrenal insufficiency (exper¬ 
iments with yeast extracts). L. Laszt hhd F. Verz^r. Ffluger^ 

Arch. ges. Physiol. 239, 136-42 (l937)* 






- 259 ,-' 


Experimental renal insufficiency produced by .partial nephrectomy. 

! C u ntCinin6 dried >^« Y«a?t. ,A. Chanutin and S. 
udewig. Arch, intern. Med. 64, - 756 - 66 .( 193 ?). 


Non effect of a high yeast diet on the survival of'adronaleotomizod 
65-7*(l939^ rraZ?i Bnd R ‘ Pr00 * S0 '°*' ^P* 1 - Biol. Med. 41, 


Respiration 


Respiration and "dead oxidation" 
Bierbrau, Malzfabr. 36, 377-80, 
Chem. Abstr. 2, 3256 (1908). 


of yeast. 7 . Grafe. 
387-9, 397-9, 409-10 


Allg. Z. 

419-21 (1908); 


Respiration of yeast under different conditions. 
,Brauer-Hopfen-Ztg. 48, 2171 ( 1908 ). 


Th. Bokorny. Allg. 


he respiration of dead cells. II. Oxidation processes in dead cells 
" XtraCtS * °* Me y erhof . Arch. ges. Physiol. 170, 367-427 
U?18J; III. The excitation of respiration in Trashed acetone veast 
and the residue from the ultrafiltration of yeast juice. Ibid. 

4 c o —75 • . - / 


Cell respiration. I. Respiration of yeast cells. P. Roma and K. 
Grassheim. Biochem. Z. 134, 146-162 (1922); II. The action of 

° n thS res P ira ' fcion of living yeast cells. Ibid. 140, 493-516 

\1923J* , 


The relation between splitting reactions and respiration in the cell 
0. Meyerhof. Ber. 58, 991-1001 (1925). 

Influence of thyreoidin, cerebrin'and cordin upon the anaerobic respira 
tion of yeast. L. P. Rosenow. Biochem. Z. 159, 235-9 (1925). 

Biochemistry of complex salt solutions. II. The effect of ferrous 
and manganous ions on the respiration and fermentation of j^east. 

K. Harpuder. Biochem. Z. 183, 58-62 (l927). 

Influence of carbon monoxide and light on indophenoloxidase of yeast 
cells. D. Keilin. Nature 119, 670-1 (l927). 

-The influence of carbon monoxide and nitric oxide on respiration and 
fermentation. 0. Warburg. Biochem. Z. 189, 354-80 (1927). 

^Stimulation in individual cells. R. Meier. Aroh. exptl. Path. 
‘Pharmakol. 122, 129-58 (l927). 



-260- 


Biological disintegration and respiration processes with various 
groups of substances* H. v. Euler, R. Nilsson and D. Runehjelm. Z. 
physiol. Chem. 169, 123-63 (lS27). 

The effect of ultraviolet radiation on the respiration of avian 
erythrocytes and yeast cells.- G.Suranyi and Vermes* ‘Magyar Orvosi 
Arch. 30, 585-90 (1929); Chem. Abstr. 25, 2162 (l93l). 

The inhibition of respiration by hydrocyanic acid. H* I/* Alt. 

Biochem. Z. 221, 498-501 (l930). 

Modification of the degree of fermentation and of the respiration 
quotient of yeast. 0. Meyerhof and Iwasaki. Biochem. Z. 226, 

16-31 (l930). . 

Influence of neutral red on yeast respiration. M. Geiger-Huber. 

Proc. Acad. Sci. Amsterdam 33,. 1059-68 (l930). 

Respiration and fermentation of top and bottom beer yeast# * K. 

Trautwein and J* Wassermann. Biochem. Z. 229, 128-53 (1930). 

‘ 

The specific inhibition of the alcoholic fermentation of yeast without 
interference with the process of respiration, the reaction of Pasteurh 
Meyerhof or the process of multiplication.. J. Cayrol and L. 

Genevois. Compt. rend. 192, 1494-6 (l93l). 

The role of phosphate In alcoholic fermentation and respiration of 
yeast. A. M. Maikov. Biochem. Z. .62, 185-95 (l933). 

The presumed suitability of maltose as a respiration substrate for 
non-maltose-fermenting yeasts. A. J. Kluyver and J. C„ Hsogerheide. 
Proc. Acad. Sci. Amsterdam 36, 605-9 (l933)* 

Influence of monoioacetic acid on the Respiration and the fermenta¬ 
tion of yeast. A. J. Kluyver and J* C. Bbogerheide.. Proc. Acad. Sci. 
Amsterdam 36, 596-605 (l933). 

Effect of 2, 4-dinitrophenol on the respiration of yeasts# L* Plantefol 
Compt• rend. soc. biol. 113, 147-50 (1933). 

Respiration of yeast in water containing deuterium oxide. G. 

Taylor and E. N. Harvey. Proc. Soc. Exptl. Biol. Med. 31, 954-7 (1934). 

The influence of the concentration of respiration material upon the 
rate of respiration of plants (yeast). M. Geiger-Huber. Jahrb* wisst* 
Bot. 81, 1-34 (1934). 




- 261 - 


Effccts of 2,4-dinitrophcnol on respiration of commercial cake yeast. 

J. Field, 2nd., A. W. Martin and S 0 M. Field. Proc. Soc. Exptl. 

Biol. Med.*' 32, 1043-6 (l935). 

Measuring the oxygen consumption of yeast by a new principle. G. 
Neumann. Biochem.. Z, 281, i-81-5 (1935). 

The influence of carbon monoxide on the respiration of yeast cells 
in various substrates. I^odel experiments in the physiology of 
fertilization. A. Orstrom. Protoplasma 24, 177-85 (193b). 

The action of 2,6- and 2,5-dinitrophenol and of the mononitrophenols 
on yeast respiration. J. Field, Jr., A.‘Y» r . Martin- and. S. M.. Field. 

J. Pharmacol. 53, 314-26 (l935). 

Respiration of yeast. J. G-iaja and L. Markovic. Cbmpt. rend. soc. 
biol. 119, 639-41 (l935). 

Relation between fermentation and respiration in yeast. L. Genevois 
and P. Cayrol. Ann. ferment. 1 , 361-9 (1935). 

Changes in the rate of respiration of bakers 1 yeast during assimila¬ 
tion. T. J. B. Stier and M. I. Newton. J. Cellular Comp. Physiol. 

13, 345-51 (l936)• 

'The kinetics of cell respiration. I. The rate of oxygen consumption 
by Saccharomyces wanching as a function of pH. P. *S. Tang. J • Cellu¬ 
lar Comp. Physiol. 7, 475-93 (1936); II. Parallelism between the 
"rate of oxygen consumption hy Saccharomyces wanch ing and the change 
in optical rotation of glucose in boric acid buffers• Ibid. 8 , 109- 
15 (l936); III. The' effect of ultraviolet light on the rate of opcygen 
Consumption.by Saccharomyces wanching . IbitUH 117-23• 

Mechanism of the oxidation process, XLIII 0 Several observations on* 

' the inhibition of respiration and fermentation processes of yeast. 

H.' Wieland, K. Rauch arid A. F. Thompson. Ann. 521, 214-26 (l936). 

Cell respiration and carbon dioxide assimilation in heavy water. K. 

Shibata'and-A. Whtanabe. Acta Phytochim. 9, 107-14 (1936). 

* 

A kinetic analysis of the endogenous respiration of bakers* yeast. 

T. J. B. Stier and J. N. Stannard. J. Gen. Physiol. 19, 461-77 (1936). 

Influence of carbonic acid on plant respiration and yeast. F. Hamon. 
Ann. physiol, physicochim. biol. 12 , 940-82 (1936), 










- 262 - 


Tho function of 1-ascorbic acid in the life of plants and yeasts* 

I. A. Golyanitskii and K # A. Bryushkova. Biol* Zhur. 5, 1083-90 (1936). 
* 

Influence of substrate on the respiration of and fermentation by yeast 
cells* W. Libbrecht* Natuurw. Tijdschr. 18, 84 (l936)* 

Mechanism of the action of the cytochrome components in cell respira¬ 
tion* H. Tamiya and Y. Ogura. Acta phytochim. 9, 123-58 (l937). 

Kinectics of yeast respiration* 0. Emodi and E. Sarkany. Biochem. 

Z. 290, 71-90 (1937)* * 

The influence of increased oxygen tension on the respiration and 
fermentation of yeast. L. Massart. Arch, intern* pharmacodynamie 60, 
48-55 (1938). 

Fatty acids from yeast as respiratory factors. E. S. C 0 ok and C* W* 
Kreke. Nature 142, 719 (1938). 

Fractions from yeast which stimulate the respiration of yeast and 
animal tissues. -E. S. Cook, Ci W. Kreke and L. 0. Nutini% Stud. 

Inst. Divi Thomae 2, 23-37 (1933). 

A note on the effect of ^tissue extracts upon thd respiration of yeast. 
Sister M. V. Ruddy. Stud. Inst. Divi Thomae'2, 21-2 (1938). 

Action of cysteine on respiration, fermentation and synthesis in 
yeast cells. J. Runnstrom and E. Sper-ber. Nature 141, 689-90 (1938). 

Influence of the nitrogenous nutrition on the respiration and fermenta¬ 
tive power of bakers 1 yeast. P. Beraud. Compt, rend* soc. biol* 

131, 708-10 (1939). 

. 

Effect of cyanide on the respiration of bakers 1 yeast in various con¬ 
centrations of dextrose. B. ^Commoner. J. Cellular Compt. Physiol. 

13, 121-38 (1939). 

* 

Cell respiration. A. Szent-Gyorgyi. Ber. 72A, 53-61 (l939). 

Specific effect of two stimulating factors upon the respiration of 
yeast aijd liver cells. Sister M. V. Ruddy. Arch, exptl. Zellforsch. 
Gewebezucht„ 22, 559-606 (1939). 

Respiratory activity of a steam distillate from yeast. E. S. Cook 
and C. W. Kreke. Stud. Inst. Divi Thomae 2, 215-29 (l939). 


-263 


Malt combings as a source of respiratory factor for yeast and skin. 
S, ’ Cook and G. W. Kreke. Stud.: Inst . Divi Thomae 2,-173-8 (l939). 

Solubility behavoir of respiratory factors from yeast. E. S. c ook 
and E. M. Walter. Stud.'Inst* Divi Thomae 2, 239-45 (1939). 

Respiration in yeast. B, Steinert. Commur;.. Soi. Pract. Brew./' 

Wallerstein Labs. No. 7, 33-9 (1939). 

The effect of . 1 , 2+ 5, §-aibenzanthracene on the- growth and'.respira¬ 
tion of yeast. E. S. Cook, Sister M. J. Hart and R. A. Joly. Am. 
d. Cancer 35, 543-5 (l939). 

.The effect of carbon monoxide on the endogenous respiration.of bakers’ 
yeast. J. N. Stannard. J c Cellular Comp.Physiol. 16, 389-98 (1940). 

The suitability of disaccharides as respiration and assimilation sub¬ 
strates for yeasts.which do not ferment sugars. A. I.,^luyver and 
M. T. J. Custers. Antonie van Leeuwenhoek. 6, 121-162 (1940). 

Phosphorylation of glucose in living yeast in the initial stationary 
phase of a^cohglic fermentation. Z. Dische. Compt. rend. soc. biol* 
133, 380-4 (1940). 

Effect of amino acids, of vitamin B complex and other compounds on 
the-respiration of veast. E. S. Cook, E. M* .Walter and Sister JM. R. 
Eilert. Proc. Soc. Exptl. Biol. Med. 44, 547-51 (1940). 

The effect, of some saturated fatty acids on the respiration of bakers’ 
yeast. E. §. Cook and M. N. Morgan. Biochem. J. 34, 15-20 (1940.). 

Yeast grown in an inorganic medium. P. Beraud. Compt. rend. soc. 
biol. 135, 520-3 (l94l). 

The photochemical absorption spectra of the Pasteur enzyme and the 
respiratory enzyme in yeast. J. L. Mflmick. J. Biol. Chem, 141, 

269-81 (1941), 

The nature of the stimulation of yeast respiration by chloroform-pre¬ 
served cytochrome-.c extracts.. W. R. Carroll and T. J.B. Stier. J. 
Biol. Chem. 137, 787-8 (l94l). 

The respiration of bakers* yeast at low oxygen tension. R. J, Winzler. 
J. Cellular Compt. Physiol. 17, 263-76 (l94l). 



- 264 - 


Stimulation of yeast respiration by ultraviolet radiations# A* C. 
Giese. J. Cellular Comp.. Physiol. 20, 35-46 (l942). 

Separation of an, "activity *' metabolism from, the total respiration of 
yeast by the effects of ethyl carbamate. K. C. Fisher and G. H. Stern 

J. Cellular. Comp. . Physiol. 19, 109-22 (1942). 

\ 

Inhibition of the effect of ^-alanine on the respiration of yeast 
by &, -aminobutyric acid. V. Hartelius. Naturwissenschaften 41, 
440-1. (1943 ). 

Effects of yeast extracts and phenylmercuric nitrate on yeast 
respiration and growth. E. S. G 0 ok and C. W. Kreke. Proc. Soc. 
Expt.1 • Biol. Med. 53, 222-5 (1943). . ... 

The effect of ft -alanine on the ratio respiration: fermentation of 
yeast. V. Hartelius. Naturwissenschaften 30, 660 (l942). 

Spectroscopy 

An absorption band in the yellow of bakers* yeast. 0. Y/arburg and 
E. Haas. Naturwissenschaften 22, 207 (193.4). 

Ultraviolet absorption spectra of active and inactive yeast. E. W. 
Landen and F. M. ,Uber. Proc. Soc. ,Exptl. Biol. Med. 42, 559-63 (l939 

Absorption and fluorescence speotra in relation to the photolethal 
action of methylcholanthrene on yeast. A. Hollaender, P. A. C 0 le 
and F. S. Brackett. Am. J. Cancer ,37, 265-70 (1939). , 

Spectroscopic analysis of the mineral content of yeast growing on 
synthetic and natural media. 0. W. Richards and M, C. Troutman. 4. 
Bact. 39, 739-46 (l940). 

Proliferation-promoting properties and ultraviolet absorption spectra 
of fractions from yeast. E. S. Cook, Sister M. J. Hart and Sister 
M. M. Stimson. Biochem. J. 34, 1580-7 (l940). 

The ultraviolet spectrum of yeast and meat extracts. J. Schormuller. 
Z. Untersuch. Lebensm. 79, 4B-.57 (l940). 





- 265 - - 


Staining 

Staining of yeast cells by methylene blue, etc* *' C. G. : Matthews* 

Inst. Brewing 20, 488-96 .(l914). 

The capacity for adsorption of living yeast. P. Rohland and. F* 

Heyder* Kolloid Z. 17, 15M1 (l915j.. 

Behavior of several dyestuffs toward the yeast cell. H. v. Euler and 
N . ?lorell, Arkiv Kemi Mineral. Geol. 7, Mo,. 18, 1-27 (l919). 

The action of methylene blue and certain other dyes on living and 
dead yeast. C. G. Fraser. J. Phys. Chem* 24, 741-8 (1920). 

The action of salts on decolonization of methylene blue by various 
kinds of yeast. H. Kumagawa. Bioohem. Z. 121, 150-63 (1921). 

Fat coloration in yeast as a criterion of age, quality, and degenera¬ 
tion. Bernfeld. .Wochschr. Brau.- 39, 195 (-1922). 

Microchemical test for neucleic acid of the thymonucleic acid type 
and the selective staining of cell nuclei in microscopic preparations. 

R. Feulgen and H. Rossenbeck. Z. physiol. Chem. 135, 203-48 (l924). 

Immunity of the micellary granules. A. Lumiere. Rev. gen. colloides 
3, 8-12 (1925). 

The’chemistry of staining. II* ,The technic of obtaining nucleic 
acid-free cells. J. Schumacher. Chem. Zelle Gewebe 13, 191-209 
(1926). 

Studies in adsorption by an optical method. Fixation of methylene blue 
by yeast phosphoprotein sol within the disperse phase. R. Riwlin. 

J. Chem. Soc. 1926, 2300-3 (l926). 

Methylene-blue studies. J. Fuohs. Wochschr. Brau. 46, 437-40 (1929). 

The staining of bottom fermentation yeast with methylene blue. H. 

Haehn and M. Glaubitz. .Wochschr. Brau. 46, 315-20 (1929). 

• • * ■ t 

Staining methods for bacteria and yeasts. W. E. Maneval. Stain 
Tech.,4, 21-5 ^1929,). . ' • 

Staining of live yeast cells. W, Brandrup. Apoth. Ztg. 45, 522 (l93o) e 

Gram reaction in crushed yeasts. H. A. Kemp. Stain Tech. 6, 53-6 
(1931). 



- 266 - 


The methylene-blue staining of yeast cells and studies on the 
permeability of the yeast-cell membrane. I. H. Fink. Z. physiol. 
Chem. 195, 2105-4.0 (l93l); II. An improved staining fluid for 
recognition of dead yeast cells. H. Fink and R. Kuhles. Ibid. 

65-6 (1933). 


Staining spores of Schizosaccharomyoes. W. Ochmann. Vfochschr. Brau 
49, 381-2 (1932). 


Gram reaction. Action of different fixatives on the resistance of 
docolorization. R. Deletang. Compt* rend. soc. biol. 109, 16^-d 
(1932). 

The nucleal reaction with yeasts. E. Rochlin. Zentr. Balct. 

Parasitenh, Abt. II, 88, 304-6 (1933). 


The effect of organic dyes upon cell and organ functions. HI. Tho 
fermentation by yeast cells and pressed tissue juices in the presence I 
of organic dyes. F. Axma.cher. Arch, exptl. Path. Pharmakpl. » 

476-91 (1933); IV. The absorption of dyestuff by living cells (yeas 
Ibid. 171, 289-310 (l9S3); V. The poisoning of zymase or its specific 
groups. F. Axmacher and G 0 Opetz. Ibid e 174, 427-39 (1934); VI * 

The mechanism of the absorption of dyes by yeast cells. F. Axmac er 
and H. Narath. Ibid. 175, 293-306 (l934). 


Mechanism of oxidation processes. XXXII. Dehydrogenation y yeas 
in the presence of methylene blue and quinone, H. Wieland, 0. B 0 
Claren and P. Couceiro. Ann. 509,- 182/-200 (1934). 


Action of various dyestuffs on fermentation and phosphate, synthesis 
in yeast extract. L. Michaelis, V. «/Ioragues-Gozalez and C. V. Smythe. 
Enzymologia 3, 242-51. (l937)(in English). 


The microscopic differentiation of yeast cells„and starch grams 
through differential staining. E. Schmidt. Muhlenlab. 8, 137-42 U93B 
Chem. Abstr. 33, 79D7 (1939). 

Is the fixation of vital stains by yeast cells an adsorption phenomenor 
A. Guilliermond,-R. Gautherot and A. Buchy., Ccmpt.. rend. soc. biol. 
131, 408-11 (1939). 

Action of dyes cn yeasts. K. Higuti. Japan J. Dermatol. JJrol. 

45, 125 (1939). 


' 




- 267 - 


Sterols - v 

. " ' '< ' '• • • ' ' . \ . 4 * 

Ergosterol of yeast* A. Windaus and W, Grosskopf. Z. physiol. Chem. 
124, 8-14 (1922;. 

Ergosterol of yeast." I. F.' Reindel, E. Walter and H. Rauch. Ann. 452, 
34-46 (1927); II. F. Reindel a£d E. "Walter. IbW. 46.0, 212-24 (l9£8)s 
III. F. Reindel. Ibid. 466, 131-47 (l928>; IV.' F.~ Reindel and 
A. Detzel. Ibid.. 475, 78-86 (1929). 

T he Unsaponifiable matter .of yeast fat. C.G. Daubney and 1. S. Maclean. 
Biochem. J. 2l‘ 869 (l927). 

Absorption spectra of oils and oil constituents with special reference 
to pro-vitamin D. I. M. Heilbron, E* D. Kamm and R. A. 'M 0 rton. 

Biochem. J. 21, 1279-83 (l927). 

Isolation of a second sterol from yeast fat* I. S« Maclean. 

Biochem. J* 22, 22-6 (1928). 

The ergosterol content of yeast. A. Keiduschka and Hy Lindner. 

Z. physiol. Chem. 181, 15-23 (1929). 

Studies on experimental .rickets. III. The isolation‘of ergosterol 
from brewers r yeast and the activation of ergosterol by ultraviolet 
light* S. Izume, Y. Yoshimaru and I. Konatsubara. Rept. Central Lab. 

S. Manchuria Ry. Co., 1929, 18-21 (1929).' 

Sterols in yeast. H. Wieland and M. Asano. Ann. 473, 300-13 (1929); 

II. H. Wieland and G. A. C. Gough.. Ibid. 482, 36-49 (1930)^.111. 

H. Wieland and W. M. Stanley. Ibid. 489, 31-42 (1931). 

Physical and biological studies on the dextrorotatory sterol of beer 
yeast. R. Fabre and H. Simonnet. Compt. rend. 188, 1312-5 (1929). 

♦ •* 

A d-rotatory sterol from yeast, zymosterol. H;*"Penau and G. Tanret. 
Compt. rend. 188, 1317-19 (l929). . , 

The photochemical activity of various sterols a“nd the natufe of their 
action* L. Hugounen.q and E. Couture. Compt. rend. 189, *47-9 (l929). 

Factors determining th.e ergosterol content of yeast. I. Species. C. 

E. Bills, 0. N, Massengale. and P. S. Prickett. J. Biol. Chem. 87, 
259-64* (1930); II. Carbohydrate sources.. Ibid. 94, 213-9 (l93l). 




- 268 - 


Occurrence of cx -dihydroergosterol as an impurity in yeast ergosterol 
R. K # Ballow. Biochem. J* 25, 87-94 (l93l)* 

Cerevisterol, a sterol accompanying ergosterol in yeast. E. M. 
Honeywell and C. E. Bills. J, Biol. Chem. 99, 71-8 U932J. 

Ergosterol and yeast. C. Ruppol and E. Ruppol. Bull. acad. roy. 
med. Belg.' (5) 13, 48-60 (l933). 

Determination of ergosterol and the total sterol content of yeast. 

•F. Bilger, W. Halden and M. K. Zacherl. Mikrochemie 15, 119-40 UH34; 

The fat and lipoid metabolism of yeasts. HI. Sterol and fat en¬ 
richment in bottom brewers' yeast. W. Halden. Z. physiol. Chem. 2 , 
249-72 (1934). ' ‘ 

Presence of sterols in vascular cryptogams. E. Montignie. Bull. soc. 
chim. (5) 2, 1219 (l935). 

Increasing the ergosterol and fat content of brewery yeast. W. 

Halden. ' Fettchem.Umsohau 42, 29-32 (1935). 

Preparation of pure 3 1 and B 2 (flavin), together with ergosterol, 
from yeast. A. V. Trufanov. Biokhimiya 1, 498-510 (1936)(511 in 
English). 

The sterols of brewers' yeast. J. Galimard. Bull. soc. sci. hyg. 
aliment. 24, 417-18 (l936)(Abstr. of thesis). 

Fat and lipide metabolism in yeast. V. -Quantitative relations with 
the biologic formation of ergosterol. F. Bilger, W. Halden, E. 
Mayer-Pitsch and M.Pestemer. Monatsh. 70, 259-72 '•1937). 

The effect of cultivation conditions on the accumulation of ergostero 
in yeasts. F. L. Trainina. Proc. Sci. Inst. Vitamin Res. U.S.S.R. 

2 No. 1, 53-61 -(l937)( 61-2 in English). 


Secondarv sterols of yeast. IV. Cryptosterol. H. Wieland, H. Pasedach 
and A. Ballauf. Ann. 529, 68-83 (1937); V. Zymosterol and ascosterol 
H. Wieland and Y. Kanaoka-. Ibid. 530, 146-51 (1937); VI» Cryptosterol 
H. Wieland and E. Joost. Ibid. 546, 103-19 (l94l); VII. Zymosterol. 
H. Wieland, F. Rath and W. Benend. Ibid. 548, 19-33 (l94l); VIII. 

The constitution of ascosterol, fecosterol, episterol and neosterol. 
H. Wieland, F. Rath and H. Hesse. Ibid. 548, 34-49 (l94l). 



- 269 - 


Sterol production in yeast cultivated according to different procedure 
(l937) nde1 ’ K * Niederlander and R * p fundt. Biochem. Z. 291, 1-6 

Ergosterol content of various yeasts. N. I. Proskuryakov, E. M. 

Popova and F. M. Osipov. Biokhimiya 3, 397-405 (1938). 

h. sterol-indispensable to yeast. W. F.. Devloo. Arch, intern, 
physiol. 46, 157-88 (1938). 

t * . . * V ' 

Effect of drying on the ergosterol content, of yeast* B. V. Bak. 
Biokhimiya 4, .93-7 (l939), 

Ergosterol content of yeast during autolysis* A. V. Trufanov and 
V. A. Kirsanova. Biokhimiya 4, 377-80 (l939). 

Sterol metabolism of microorganisms. I. Jeast. W. H. Maguigan and 
E. Walker. Biochem. J. 34, 804-13 ('1940). 

The formation of ergosterol in- yeast • J* Zorkoczv. Congr. intern, 
tech; chim. ind. agr. (Budapest 1939) 6, Compt. rend, tome 3 , 10-19 
•(1940); Chem. Abstr. 36, 5850 (1942). ; 

Distribution and conditions for accumulation of ergosterol (provitamin 
Dg) in yeast organisms. I. Content of ergosterol in yeast organisms. 
T. A. Tauson. Mikrqb.iolqgiya 11, 4'6-5.8-■•( 1942) (English summary). 

Relation .between lanosterol and cryptosterol, secondary sterols from 
yeast X. H. Wieland, W. Benend. Z. physiol, chem. 274, 215-22 (1942) 

Ergosterol oontent.,.of oertain yeasts and fungi. S.’ Ramaswamy, B. 
Sreenivasan and Sreenivasaya. J. Sci. Ind. Res., Delhi, I, 74-81 
(1943). 

Assimilation,of Sugars 


The assimilation of various carbohydrates by different yeasts. P. 
Lindner and K. Saito. Woohschr. Brau. 27, 509-13' (l9'10). 

Assimilability of maltose by yeast. A. J. Kluyver. Biochem. Z. 52, 
-486-93 (1913). 

Remarks on A. J. Kluyver l s paper on the assimilabi lity of maltose by 
yebsts*. Po. Lindner. Biochem. Z. 56, 163-6 (1913). 



-270 


Top-fermenting yeasts and their sugar transforming capacity# F. 

Soho n* *f eld. Wochschr# Brau# 32, 167-9 (1915). 

Sugar binding and related synthetic processes of yeast cells# E# 
Wertheimer# Fermentforsch. 11, 22-36 (1929). 

Utilization of pentoses by the yeast Oospora No# 208# E. A. Peevako 
and N. T c Litovskaya* Schr. zentr. biochem. Forsch* Inst* Nahr- 
Genussmittelind.U.S.SoR. 2, 212-20 (1932); Chem. Abstr. 27, 5471 (1933). 

Removal of sugars from dilute solutions# J. L. Baker and H. F. E. 

Hu Iton. Biochem. J. 27, 1040-3 (l933). 

Sugar assimilation by living yeast#. Changes taking place in the 
first few minutes# A. Mirski and E. Wertheimer# Enzymologia 7, 

58-71 (l939)(in German). 

Fermentation of Different Sugars 


The fermentation of galactose by yeast and yeast juice* Preliminary 
communication* A. Harden and R. V. Norris. 'Proc. Roy. Soc* London, 

B82, 645-9 (l910). 

Further fermentation experiments with various yeasts and sugars. 

P.Lindner. Wochschr. B.rau* 28, 61-4 (l91l). 

* 

Yeast fermentation* H, v. Euler and G. Lundquist. Z* physiol. 

Chem* 72, 97-112 (l91l). 

Observations gn the fermentation u of carbohydrates oj living an<? dead 
yeast cells# H. v..Euler. Z. Garungsphysiol• 5, 1-4 (1914). 

Complete fermentation of rather concentrated raw sugar solutions by 
yeast nourished by mineral salts exclusively. C. Nagel. Z. S.piritu^- 
ind. 38, 122-3 (1915). 

The adaptation of a yeast to galactose. H. v. Euler and I. Laurin. 
Arkiv Kemi Mineral. Geol* 7, No. 28, 11 pp. (1920). 

* i» 

Selective fermentation with galactose-adapted yeasts* R# Willstatter 
and H. Sobotka. Z« physiol. Chem. 123, 176-80 (l922). 

’j 

Fermentation of mannite by yeasts# S. L’voo. J. Russ. Bot# Congr., 
Petrograd, 1, 62 (l92l)(in Russian); Chem. Abstr* 19, 3103 (1925), 

Are there dextrin-fermenting yeasts? G. Staiger and M. Glaubitz. 

Z. Spiritusind. 48, 320-1 (1925). 



-271 


The fermenting power of fresh.yeast toward galactose induced by 
preliminary treatment and the persistence of this property, ' H. 
v, Euler and T. Lovgren. Z. physiol 0 Chem, 146, 44-62 (l925'). 

The utilization of pentoses by yeasts, and the composition of plant 
gums, .0. D*. Abbott. Ivlo. Agr. Expt , Sta. Res. Bull. 85, 29 pp. 

(1926). ‘ * * 

New comparative studies on the fermentation of hexosediphosphate, 
glucose^ fructose, sucrose and invert sugar by yeast ■ juice as 
well as. fresh yeast under different conditions, C; Neuberg and 
M, Kobel, Biochem. Z. 174,480-92 (]L926). 

The : adaptation of fresh culture yeasts to galactose, H. v. Euler 
and B. Jansson. Z. physiol. Chem. 169,'226-34 (1927). 

' * *• 

Action of yeast on,sugars made optically neutral by dilute alkalies. 

A. Fernbach, M. Schoen and M. Mori, Compt, rend. 184, : 168-70 (l927). 

* Alcoholic fermentation of glucose solutions with water exposed to 
the radiations of a mercury vapor lamp. R. de Fazi. Rend, acca'd. 
Lincei, fis, mat. nat.,(6) 5, 901-5 (l927). * - 

The first stage of hexose dissimilation, -A. Kluyver and A. P c 
Struyk; Akad. Wet. Amsterdam Versl, nat. 36, 608-21 (1927). 

Dextrin-fermenting yeasts,* 0, Staiger'and M.‘Glaubitz. Brennerei- 
• Ztg. 46, 122 (j.92 9/5 Z,.„ Spiritusind, 52,243 (1929). 

A biochemical study of the action'of yeasts and : yeast-like organisms 
on pentose sugars. D. G. Rosa, E. B. Fred and W. H. Peterson. 

Zentr, Bakt,( Parasitenk, Abt. II, 79, 86-92 (l929). -I 

The significance of maltose fermentation in the estimation of up-to- 
date compressed, yeast. Drews. Z. Spiritusind. 54, 163-4 (l93l). 

* •; t * v. , 

Some yeasts producing fermentation of concentrated sugar solutions. 

J, Vondrak, Chimie & industrie. Special No., (Mar.) 193]:, 783 (l93l). 

* * 

Selective,fermentation # of glucose and fructose by yeast. E. R. 

Dawson. Biochem. J. 26, 531-5 (1932). ■ • 

Yeast fermenting dextrins. G. Staiger and M, Glaubitz. Z, Spiritus- 
ind. 56, 190 U933). ' * . • , 


- 272 - 


The metabolism of galactose. I. Phosphorylation during galactose 
fermentation and its relation to the interconversion of hexoses. 

G. A, Grant. Biochem. J. 29, 1661-76 (1935), 

The influence of acetic acid on the fermentation of sugar by yeast 
in the presence of alcohol* B. Porchet., Mitt. ,Lebensm f Hyg. 26, 
18-28 (1935). 

Speed of fermentation of.sugars by different kinds of yeast. R. 
Guillemet and C. Schell. Compt. rend* soc. biol. 121, 467-9 (l936) 
Bull. soc. chim. biol. 18, 932-40 (l936). 

Dextrin fermentation by yeast. I. A newly discovered dextrin- 
fermenting yeast. T. Baba, Bull. School Agr. Forest* Taihoku Imp. 
Univ. No. 2, 72-3 (1941)(in German). 

The direct fermentation of maltose by yeast. II. J. Leibowitz and 
S. Hestrin. Biochem. J. 36, 772-85 (1942). 

Vitamin requirements of lactose fermenting and certain other yeasts 
M. Rogosa/ J. Bact. 47, 15-90 (1944). 

Utilization of Surplus Yeast 

Utilization of yeast residues from breweries and distilleries. E. 
Pozzi-Escott. Bull, assoc, chim. suer. dist. 25, 961-4 (l908). 

Utilization of waste yeast, J*. E. Brauer-Tuchorze• . Brau-Malzind• 
15, 199-203; Chem. Abstr. 8, 2594 (l914). 

Practical points concerning fermentation waste with a description 
of a new process for pressing yeast, W. Scott. J., Inst. Brewing 
21, 391-416 (1915). 

A study of methods for utilizing yeasts. V. L. Sadikoo and N. P. 
Sinitzuin. Proc. Sci. Inst. Vitamin Res. U.S.S.R. 1, No. 1, 142- 
69 (169-70 in English)(1936). 

»» 

The utilization of brewery yeast surplus. P. Rach. Bohm. Bierbrauer 
.64, 229-33, 242-6 (1937); Chem. Abstr. 31, 8818 (l937). 

Utilization of distillery yeast. G. P. Pier lot. Rev, chim. ind. 

7, No. 70, 60-3 (1938); Chem. Abstr. 33, 3064 (l939). 




- 273 - 


The utilization of yeast III. Preservation and utilization of waste 
brewers’ yeast* H. Fink, F. Just', MV Glaubitz and W. Kleber. 

Wochschr. Brau. 58, 147-52 (l94l). 

Utilization of brewery by-products. P. J. F. Weber. Am. Brewer 
76, No. 1, 60-1, 157-8 (l943). 

Miscellaneous Therapeutic Uses 

The foundations of-yeast therapy. M. Barsiekow. Pharm. Ztg. 58, 

117-9 (l913). 

The effect of- feeding yeast on antibody production. E. P. Wolf 
and J. H. Lewis. J. Infectious Diseases 25, 311-4 (l919). 

Organic foodstuffs with specific action. XIII. Deficient oxygen 
supply of the cells as cause of the appearance of alimentary „ 
distrophy In pigeons. E. Abderhalden and E, Wertheimer. Pfluger’s 
Arch. ge-s. Physiol. 194, 647-73 (1922); XIV. E. Abderhalden and 
E. Gellhorn. Ibid. 195, 1-21 (l922). 

Y-east* therapy and uric acid excretion. A. H. Smith with collabora¬ 
tion of H. J. Deuel, L. Ascham and F. Seibert. J. Lab. Clin. Med. 

7, 473-6 (1922). 

The laxative action of yeast. J. R. Mur1in and H. A. Matt ill. 

Am. J.Physiol. 64, 275-94 (l923). 

A new stimulant of the gastric glands. K. M. Buikov and M. K. 

Petrova. Arkh. Biol. Nauk 25, 17-20 (1925). 

The effect of ingestion of yeast on the leucocyte count. E. L. 

Heintz and W. H. Welker. Arch. Intern. Med. 35, 500-502 (l925). 

Yeast preparations with respeot to pharmacopeial receptivity. C. 
Massatsch. -Pharm. Ztg. 70, 1037-8 (1925). * 

Studies in complement splitting with special reference to the acti¬ 
vation of yeast .absorbed and complement-deficient guinea-pig serum. 

E. I. Parsons. J* Immunol. 12, 47-82 ,(l926.J. 

Fermentative action of medicinal yeast and certain yeast preparations. 
T. Sabalitschka and R..Weidlich. Apoth. Ztg. 42, 1224-5 (l927). 

The water-soluble vitamins B and their utilization in the treatment 
of pulmonary tuberculosis. R. Lecoq. Pharm. Franj. 31, Mar. (1927)/ 
Chem. Abstr. 23, 5219.(1929). 





- 274 - 


Yeast, as medicament. W # Fischer# Schweiz, Apoth. Ztg# 66, 343-4 
(l928) • ’ , .. , 

The response of the isolated segment of small intestine (rabbit) 
to extracts of yeast and other substances during their passage 
through the lumen. J. B. Polansky. Am. J. Physiol. 83, 488-98 (1928), 

Anti-infection action of an extract of bottom yeast, lipoids and 
ergosterin. Alb. -Benoit. Compt. .rend. soo. biol. 98, 525-6 '1928). 

The influence of yeast on gastric secretion. R. S. Allen and G. E 0 
Burget. * Am. J.< Physiol. 84, 98-102 (l928). 

The effect of yeast feeding on some blood constituents of hens. 

A. A. Horvath. Am. J. Physiol. 87, 208-20 (l928). 

The influence of yeast on the alimentary,ratq. D. W. T^orup and 
A. d. Carlson. Am. d. Physiol*.85, 90-7 (l928). 

Action of certain yeasts and more particularly alcoholic fermenta¬ 
tion on toxins. A. Comis. ♦Coinpt. rend. soc. biol. 98, 1091-3 (lS28). 

Experimental studies of the effect of oral administration of yeast 
on the carbon and oxidation quotients of urine. P« Hoffmann. Biochem 
Z. 204, 208-14 (l929)• * > . 

« 

Heart block in pigeons--curative factor. C. V¥. Carter. Biochem. 

J. 24, 1811-9 (1930).. • 

• ' • - ‘ ■ 

• * % 

Experiments on the practical application of ’’Zyma” yeast products 
in the preparation of pills. W. Brandrup. Pharm c Weekblad 67, 33- 
47 (1930). * ■ ■ 

A substance producing hyperthermy, contained in brewers 1 yeast. 

A. Spinelli. Biochlm. terap. sper. 17, 397-40L (l930).♦ 

. 

The influence of yeast on protein metabolism in normal and 
depancreatized dogs. E. S. Nasset, H. B. Pierce and J. R. Murlin. 

J. Lab. Clin. Med. 16, 1151-68 £l93l). 

Demonstration of specific antibodies in vitro in severe allergy to 
fish and yeast. Kv Jaffe^ Klin.- Wochsohr. 10, 304-6 (l93l) c 

Immunological relationships- among the pneumococci. V. Anaphylaxis 
and precipitation between antigens and antisera of yeast of type 
II pneumococci. J. Y. Sugg and J. M. Neill. J. Exptl. Med. 53, 

527-34 (l931)• 






- 275 - 


Tho effect of yeast on ammonia and indole production by bacteria 
in culture and in feces suspensions. H. B• Pierce. J. Bact. 21, 
225-37 (193.1) • 

The pharmacology of yeast substances. K. Zipf and 'J. Brakling. 

Arch., exptl. Path* Pharmakol.. 171 , 603-11 .(1933). 

Substances decreasing blood pressure. 1. M. Toki, T. Miyoshi and 
N. Uyeda. jJ. Agr. Chem. Soc. Japan 9 > 625-31(1933); Bull. Agr. 

Chem. S oc . Japan 9, 78-9 (l933). 

Comparative, action of hyperthermia-producing agents in normal 
rabbits and rabbits habituated to morphine. R. Cahen. Compt. 
rend. soc. biol. 115, 817-18 (1934). 

Results of the^ ingestion of cod-liver oil and yeast on calcium and 
phosphorus metabolism in women. H. A. Hunscher, E. Donnelson, B. 
Erickson (nee Nims) and I. G. Macy. J. Nutrition 8, 341-6 (l934). 

Active substances from higher plants and yea.st in uranium poisoning. 

M * Jacoby and G. Eisner. Biochem. *Z. 268, 322-5 (1934J. 

The toxicity of fish-liver oils and fishoils, and the anti-toxic 
effect of yeast. I* I. Yamamoto. Bull. Inst. Phys. .Chem. Res., 

Tokyo, 13, 1-17 (l934)(in Japanese)(Abstracts in English published 
in Sci. Pap. Inst. Phys. Chem. Res., Tokyo, 23, Nos. 479-81); II. 
Antitoxic effect of alcoholic extract of yeast. Ibid. 15, 590-4 (1936). 

The influence of yeast on the toxicity of liver and fish oils. I. 

I. Yamamoto. J. Agr. Chem. Soc. Japan 10, 264-80 (l934). 

Synthetic diets for herbivora, with special reference to the toxicity 
of cod-liver.oil. L. L. Madsen, C. M. McCay, L. A, Maynard, G. K. 

Davis and J. C. Woodward. Mem. Cornell Univ. Agr. Expt. Sta. 178, 

53 pp. (1935) 

Fructose as a substance producing alimentary disequilibrium. R. 

Lecoq. Compt. rend. soc. biol. 121, 226-8 (1936). 

Augmentation of the gonad-stimulating action of pituitary extracts 
by inorganic substances, particularly copper salts. H. L. Fevold, 

F. L. Hi s aw and R. &reep. Am. J. Physiol. 117, 68-74 (l936). 


- 276 - 


Further experiments on the effect of some yeast extract factors 
upon the growth of rats on high-fat diets. Chao-Yu Chen. 

Nutrition Bull. Coll. Agr. Natl. Univ. Peiping 3, 23-7 (1936). 

The chemistry of blood coagulation. III. The chemical constituents 
of blood platelets and their role in blood clotting; with remarks 
on the activation of clotting by lipides. E. Chargaff, F. W. 
Bancroft and M. Stanley-Brown. J. Biol. Chem. 116, 237-51 (1936). 

Favorable action of certain components of yeast extract in the pro¬ 
duction of diphtheria toxin. A. Mustafa. Compt. rend. soc. biol. 
126, 558-.60 (1937). 

Toxic effect of high doses of liver oil 'and the activity of yeast 
in prevention of the toxicity. M. Yoshida. J. Agr. Chem. Soc. 
Japan 13, 120-47 (1937).. 

Antithyrogenic action of crystalline B. B. Sure and K. Buchanan. 

J. Nutrition 13, 513-19 (1937). 

Behavior of estrogenic hormones under the action of fermenting 
yeast; biochemical transformation of estrone esters into — 
estradiol. L. Mamoli.. Ber. 71B, 26,96-8 (1938). 

Yeast dermatoses: contact dermatitis. 0. S.' Orrnsby. J. Mich. 
State Med. Soc. 37, 135-40 (1938). 

Effect of yeast on the incidence of cirrhosis produced by lead 
arsenate. W* C. von Glahn and F. B. Flinn. Am. J. Path. 15, 771- 
81 (1939). 

The effect of yeast and of thiamine on the production of low- 
iodine goiter. P. L. Harris and R. E. Remington. J. Nutrition 
17, 31-34 (1939). 

Effect of injection of yeast extract on gastric secretion in dogs. 
E. F. Williams, Jr., W. W. Cox and T. P. Nash, Jr. Am. J. Physiol. 
131, 378-81 (1940). 

it 

History of the medicinal application of yeast. A. Sussenguth. 
Suddeut. Apoth. Ztg. 80, 201-2 (1940). 

The occurrence of amino acid decarboxylase as we11 as histaminase, 
tyramine and tryptamine oxidase in vegetable material, and the oc¬ 
currence in yeast of a blood-pressure-raising substance. E. Werle 
and W. Boden. Biochem, Z. 304, 371-6 (l940). 







- 277 - 


ihe toxicity of ,intestinal volatile fatty acids for yeast and 
Esch. colit 0 # Bergeim. J-. infectious Diseases 66, 222-34 (1940). 

Use of yeast in the manufacture of biochemical preparations. B. 
Tanko. Magyar .Chem. Foly<5irat. 47, 162-73 (l94l). 

Inhibition of bacteriostatic action of sulfanilamide by yeast 
extracts. T. A. Loomis, R. S. Hubbard and E. Neter. Proc. Soc. 
Exptl. Biol. Med. 47, 159-63 (l94l) # 

The calorie intake and weight balance of hyperthyroid dogs in re¬ 
lation to vitamin Bp and yeast.*’ V. A. Drill. Am. J. Physiol. 132, 
629-35 (1941)* 

Action of long-continued yeast intake on physiological graying of 
the hair. A, Lanczos. Arch, exptl. Path. Pharmakol. 197, 662-5 
(l941). 

Making preparations of vitamin B complex, suitable for parenteral 
administration. S. N. Komarov and 0, S. Sherman. Proc. Sci. Inst. 
Vitamin Res. U.S.S.R. 3, No* 1, 98-104 Cl94l). 

Effects of yeast and food intake on experimental carbon tetrachloride 
cirrhosis of the liver in the rat. J. Post,* D. P. Earle, Jr., A. 

J. Patek, Jr., and J. Victor. Am. J. Path. 18, 661-72 (1942). 

Brewers 1 yeast—a substitute for petrolatum. J. Kessler. Pharm, 

Acta Helv. 17, 47-55 (l942)fcn German), 

Yeast extracts to overcome depressant effects of germicide on 
skin respiration., E. S. Cook, C. W. Kreke, Sister M. R. Eilert and 
M, A. Sawyer. Proc* Soc. Exptl. Biol. Med. 50, £10-14 (1942). 

The relation of the liver function, pulse rate and temperature of 
hyperthyroid dogs to vitamin Bp and yeast. V. A. Drill and H, W. 
Hays. km. J. Physiol. 136,. 762-71; (*1942). 

Effect of vitamin Bp and yeast on calorie intake and weight balance 
of hyperthyroid dogs. V. A. Drill and C. B. Shaffer. Endocrinology 
31, 567-72 (1942). 

Liver function, pulse rate and temperature of hyperthyroid dogs,. 
Effect of a ..yeast-free diet and a high B diet. V. A. Drill, C. B* 
Shaffer and Jr. Overman. Am. J. Physiol. 138, 370-7 (l943)„ 



-278 


7 


Unidentified factor(s) in yeast,and liver essential to cure + 
of achromotrichis in dogs on synthetic diets* D. V. Frost, and F. 

P. Dahn* 'J* Nutrition 27, '355-6& tl944). 

' Effect of yeast on the toxic reactions of promin on tuberc-ulous 
guinea pigs# G. M. Hoggins &nd W. H« Feldman* Am. Rev, tuberc. 

49, 179-84 (1944). 

Theses f '. ; . 

11,11 “ "■ • ! t 

IT 

Bruchner, R. 

1931 Uber quantitative Beziehungen zwischen Hefewachstum und 

Hefenahrung r . Dresden - UniV. 119 pp# (Shortened in Z. ges. 

Brauw. 54). 

Carmichael, H* M. . 

*193(P Properties of yeast invertase. Columbia Univ. 29 pp* 

& 

Elion, E, 

1927 Role of phosphorus in the life of yeast and in alcoholic 

fermentation. Paris Univ. 137 pp. (Abstract Woohschr. Brau. 

45, 178-82; 192-5 (1928). * 

Fassnacht, H„ H. 

*- 1930 A study of some properties of yeast invertase activity* 

" Columbia U n iv* 43 pp* 

* Fischer, W* 

1927 Yeast as a medicamant. Berne Univ*- 33 pp.* > ‘ - ''tf 

Franck, W. tt . t ' 

1902 Untersuchungen uber pathogene Hefe. Groifswald Univ.,(J. 
Abel'-Pres-s) 29 pp e « . .. 

Freedman, L. ? 

1922 Nutritional factors in the growth of certain yeasts’ and 
bacteria. Columbia Univ* 30 pp. .»• - v •- *■’ 

Galimard,' J* / v 

1935 . Recherches sur les sterols et la le.vure de biere. Paris 

Univ. 112pp. (2283). 

*Hessenl^nd, F. . 

^ 1892 ■ Uber die Zusammensetzung des Hefegummfs. Erlangen Univ. 

^ 19 pp.- • * 

Hoehl, H J 

1916 Effect of feeding dry yeast and coconut cake on the milk yield 
of cows* Leipsic U n iv, (Weida i. Thur: Thomas & Hubert) 56 pp 



- 279 - 


Le court,- R. ^ 

•1927 The toxicity of wheat flour for yeast. Paris. Univ. 66 pp. 
(Shortened" "in "Wochsohr. Brau. 45', 123 ff (1928)) 

Trehalose 

Trehalose from yeast. G. Tanret. Bull. soc. chim. biol. 13, 

598-603 (1931). 

The trehalose of yeast. G. Tanret. -Qpmpt• rend. 192, 1056-8 (l93l). 

Trehalo;se content and the trehalose-rbinding capacity of bottom 
yeast. S. Veibel. Biochsm. Z. 252, 305-8 (1932)'. 

The preparation and the determination of trehalose in yeast. A. 
Steiner and C„ F. Cori. Science (n.s.O 82,, 422-3 (1935). 

rr »t 

Trehalose and yeast. I. K.'Myrback and 3. Ortenblad,. Biochem. Z. 

288, 329-37 (JL936); II. )t I(. Myrbaok. Sbensk Kern. Tid. 51, 36-7 (l939) 
III. K. Myrbaok and B. Ortenblad. .Biochem. Z. 292, 230-3 (l937); 
Svensk Kem. Tid. 48, 55-60 (l936); Ibid. 49, 24-7 (1937). 

The reserve carbphydrates of pressed yeast. Behavior of trehalose 
in the growth and heat damage, of the yeast. K. M. Brandt. 

Biochem. Z. 309, 190-201 (l94l)'. 

Type s 

Relation between foam-holding capacity and yeast type. F. 

Schonfeld. Wochschr. Brau. 29, 494-8 (1912). 

The influence of certain acid destroying yeasts upon lactic 
bacteria. Z. Northrup. Tech. Bull. Mich. Agr. Expt. Sta. 15, 3-35 
(1512). 

Sporulation of a yeast under the influence of a bacterium. A. 

Sartory. Compt, rend. soc. biol. 72, 55'8-60 (1912). 

Marine yeast. H. Coupin. Compt. rend. 160, 251-2 (1915). 

Now pathogenic yeast ( Saccha r omyces lemounieri , n. sp.). A. Sartory 
and P. Lasseur.. Compt. rend. soc. biol. 78, 48-9 (1915). 

Some experiments conducted with* pure cultures of bread yeast. W. 

F. Henderson. Trans. An. Microscop. Soc.’.38, 221-8 (l919) e 







Fermentative -organisms. IV. As similative t{ power of 12 species of 
yeast with respect to .four sugars. A. Klocke-r.. Compt. rend. trav» 
lab. Carlsberg 14, No. 7 (1919). 

The yeast Saccharomyces thermantitonum. H. v. Euler and I. Laurin. 
Biochem. Z. 97, 156-70” (1919.); III Ibid. 102, 258-67 (1920). 

Alcohol-producing yeasts* G. L» Fawcett. Rev. ind. agr. Tucum^n 
11, 100-2 (1920). 

Yeasts of lambick. H. Kufferath and M. H. van Laer. Bull. soc. 
chirn. Belg. 30, 270-6 (l92l); Chimie & Industrie 13, 890-900 (1925). 

Longevity of certain species of yeast. A. R, Ling and D. R. Nanji 
Proc. k 0 y. Soc,. London 92B, 55-7 (1921). 

Indian Mahwa. A. Lendner. Schweiz. Apoth. Ztg. 60, 713-9 (1922). 

Saccharomyces cdessa nov. sp. K. Schnegg and F. Oehlkers. Z. ges. 
Brauw. 45, 92-6, 106-7, 111-13 (l932)« 

Development of a wild yeast having good fermenting capacity and 
suitable bakipg strength. H. Haehn. Z. Spiritusind. 45, 231-2, 
237-8, 251, 268, 275, 287 (1922). 

Ester-forming yeasts. V. Weber. Biochem. Z. 129, 208-16 (1922). 

A ,new yeast. C. A. Sagastume. An. asoc. guim. Argentina 23, 

440-3 (1925). 

Bottom and top fermentation yeasts. E. Rathke and W. Windisch. 
Wochschr. ,Brau. 43, 537-41 (1926). 

A rare nectar yeast. J. Gruss. Wochschr. Brau. '43, 57-61 (1926). 

A new fat-producing yeast. I. L. E. den Dooren de Jong. 

Nederland Tijdschr. Hyg. Microbiol. Serol. 1, 136-47 (l926). 

Cleavage of starch by Saccharomyces sake 7 . ‘K. Sjoberg. Z. physiol. 
Chem. 162, 223-37 (l927T 

Schizosaccharomyces hominis nov sp., the first fission Saccharomyces 
pathogenic for man. T. Benedek. Centr. Bakt. Parasitenk., Abt. 

I, 104, 291-303 (1927). 

Examination of a so-called ’’sectional” yeast. C. Bertin. Ann. 
fa Is• 20, 279-81 (1927). 









- 281 - 


m iIk-fermenting yeast. C. S. R. Ayyar. Bull* Agr. Res. Inst. 

Pusa 183, 1-5 (1928). 

^iant yeast cells. M.Holt. Trans. Roy. Soc. Can. (3) 22, III, 
269-70 (1928). 

SacoharomycQs fostinans. T. J.:Ward and J. L. Baker.. J. Inst. 
Brewing 35, 466-9 U929). 

Research results with foreign yeasts. G. Staiger and M. Glaubitz. 
Brennerei Ztg. 46, 131 (1929); Chem. Abstr. 24, 2542 (1930). 

A study of lactose fermenting yeasts isolated from milk, cream and 
butter. M. Grimes and J. Doherty. Sci. Proc. Roy. Dublin Soc. 

19, 261-4 (1929). 

Korean koji (a kind of the so-called Chinese yeast). H. Naganiski. 
Rept. Central Lab. S. Manchuria Ry. Co. 1929, 41-2; Chem. Abstr. 

25, 1629 (1931). 

Studies in comparative biochemistry. VII. Chemistry of the special 
sake yeast. Yun-Ichiro Sagara. J. Biochem., Tokyo, 12, 459-71 
(1930)o 

Resuscitation of dauer-yeast. N. A. Krassilnikov.. Z. physiol. 
Chem. 187, 277-80 (1930). 

The relation of acetic, succinic, fumaric and oxalic acids in cul¬ 
tures of Mucor stolonifer and some other yeasts. V. S. Butkevitoh 
and M. V. Fedorov. Biochem. Z. 219, 87-102 (l930). 

A new contribution to the study of selected yeasts. E. Kayser and 
Delava 1. Rev. vit. 72, 325-7 (l930). 

Foreign yeasts. G. Staiger and M. Glaubitz. Brennerei Ztg. 48, 44 
(1931); Chem. Abstr. 25, 5734 (l93l); Brennerei Ztg. 49, 42-3 
(1932); Chem 0 Abstr. 26, 5171 (lS32); Brennerei Ztg. 50, 35 (l933); 
Chem. Abstr. 28, 1463 (l934). 

Osmophilic yeasts.. IV. N. Karamboloff and G. Krumbholz. Arch. 
Mikrobiol. 3, 113-21 (l93l), 

A new vital property of yeast plasma.; the preparation and the 
biochemical significance of hitherto unknown yeast forms. V. 

Jonas• Biochem. Z. 239, 140-58 (l93l). 






Accessory food substances for osmophilic yeasts* I* A .bioactivator 
in honey stimulating fermentation* A. G. Lockhead and L* Farrell* 
Can-. J. Res. 5, 529-38 (l931)• 

The yeasts from plum-wine mash, which are able to resist acid. 

K. Suminoe. J* ,Agr. Chem. Soc. Japan 7, 844-51 (l93l). 

Chinese yeast cakes, "Ch’u." I. Some characteristics of Chinese 
yeast Gakes. M. Yamazaki• Bull* Utsunamiya Agr. Coll* 1, 2, 

1-24 (1932). 

"Radio-races’ 1 of yeasts and their practical significance* G* 

' Nadson and E. Pokhlina. Brodil'naya Prom. 10, No. 4, 20-3 .(.1933); 
Chem. Abstr. 28, 7293 (1934)*. . 

Phosphorylation by lactose yeast. E. Hofmann* Biochem. Z. 265, 
203-8 (1933). * 

Molasses fermenting yeasts. Saccharomyces formosensis nov. sp. 

R. Nakazawa. J. Agr. Chem. Soc. Japan 9, 285-91 (1933). 

Kinetics of the accumulation of organic substances in cultures 
containing two species of yeast. G. F. Gause. Biochem. Z. 266, 
352-4 (1933). 

The vitality of yeast plasma. V. Jonas. Chimie & Industrie, 

Special No., (June) 1933, 1164-7 (1933). 

Annual report of the fiber expert to -the Government of Bengal 
for the year 1933-34. N. C. Basu. Ann.'Rept. Dept. Agr. Bengal 
1933-34/11, 51-6 <1934). 

Microorganisms in fermentation products in Korea. IP. Y. Takeda. 

• J. Agr. Chem. Soc.' Japan 10, 281-312 (1934).; 

Saccharomyces peka nov. sp. Y. Takeda.' J. Agr. Chem. Soc. Japan 

10, 1280-2 (193477 

Sexual and asexual forms of yeasts and their fermentation power. 

J. Satawa. Bull, assoc, eleves inst. sup. ferment. Gand 35, 

278-85 (1934); Chem. Abstc. 29, 2296 (1935). 

Wild yeasts. P. Petit. Brasserie et malterie 23,337-41 (1934); Chem 
iibstr, 28, 2122 (1934). 





-283- 


Microorganisms in sake brewing at Formosa. I. Saocharomyoes. 

'R. Nakozawa, Y. Takeda and M; Shimo. J. Agr. Chem. Soc. Japan 
11, 85-97 (1935). 6 

Investigation of the yeast mass ofthe "K strain" in the method 
of continuous molasses fermentation. S.'Lfebedev■and J. Skalkina. 
Bordil'naya Prom. 11, No. 4 27-30 (19357); Chem. Abstr. 31, 5939 
V1936 ) . » 

Imodane" yeast of breadmaking, Saocharomyoes imodane, nov. sp. 

S. Yamada. J, Agr. Chem. Soc. Japan 11, 971-9 (1935). 

Two new yeasts* Saocharomyoes robustus nov. sp. and Saocharomyoes 
praecisius nov. sp. R. Nakazawa and ivi. Shimo* J. Agr. Chem. Soc. 
Japan 12, 356-64 (1936). 

Studies on the inverting power of'Hungarian wine-yeasts. G. 

Requinyi and I. Soos. Wein u. Rebe 18, 111-15 (l936); Chem, Abstr. 
30, 8515 (1936). 

A study of yeast cakes from-Shantung province. Teng-Han Tang and 
Cheh-Liang Kuo. J. Chem. Eng. China 3, 15-29 (1936). 

The glucosides of Sohizosacoharomvces. E. Hofmann. Biochem. Z* 

287, 271-5 (1936). 

A convenient method for the preparation of galao yeast. G. YJ. 

Kerby and L. Atkin* J. Biol. Chem. 116, 511-13 (1936). 

Fermentation of the S and R forms of yeasts. F, W, Fabian and L. 

J. Wickerham. J. Bact. 31, 31-2 (l936); J. Agr*' Res. 54, 147-58 
(1937). 

Domestic (Italian) bakers’ yeast. T* Castelli. Giorn. biol. ind. 
agr, aliment. 7, 90-108 (1937); Chem. Abstr. 32, 9309 (l938). 

Troubles due to pure yeasts and disease yeasts. J. de Clerk. 
Brasseur franc. 1, 241-3 (1937); Chem. Abstr. 31, 7592 (l937). 

• A new yeast isolated at Baden. J. G. Zimmermann. Zentr. Bakt. 
Parasitenk,, Abt. II, 95, 369-78 (1937). 

,f Chinese-yeast-oakes M —”Ch’u. lf II. Aaylomyoetic action of 
Rhiz opus^species, isolated from the yeast-cakes of China, Manchoukou 
and”Korea on glutinous rice. M. Yamazaki* Bull. Utsunomiya Agr. 
Coll., Sect. A, 2, 211-62 (1937). 











-284- 


Fasfand slow types of yeast* B. Dixon. J. Inst. Brewing 44, 

470-3 (1938). 

Studies on yeast strain Sh. C. Leshohinskaya. Spirto-Vodochnaya 
Prom. 16, No. 12, 14-18 (l939). 

New yeast types produced by hybridization* 0. Winge and 0. 

Laustsen. Compt. rend, trav^ lab. Carlsberg, physiol., 22, 337-55 
(1939). 

The biology and physiology of degenerated yeast cells* V. Hulac. 
Chem.. Listy 34, 93-7, 109-12, 126-9, 139-43 (l940); Chem. Abstr. 

37, 1831 (1943). ' 

The chemical control of conjugation of Zygosaccharomyoes . W. J. 
Nickerson and K. V. Thimann. Am. J. Bot. 28, 617-21 (l94l). 

/Biochemistry of Torula utilis * VI* Calculated and experimentally 
determined quantities of fermentation and propagation substances re¬ 
maining between the cells of pressed yeast/* Correction* F. Just. 
Biochem. Z. 307, 248 (l94l). 

Development of the yeast Saccharomycodes lipophora nov. sp. A. A. 
Bachinskaya. Mikrobiologiya 10, 200-7 (207 in English)(l94l). 

Experimentally produced polyploid series of yeast. R. Bauch. 
Naturwissenschaffcen 29, 687-8 (l94l). 

The so-called S and R forms of veast* II. C. Nyberg. Zentr. Bakt. 
Parasitenk.,,Abt..II, 105, 241-8 (l942^;Ibid. Abt. I, 141, 364 (1939 

Biochemism of some species of Torulopsis and S. apiculatus * V. A. 
•Berg. Mikrobiologiya 11, 212-17 (1942)(English Summary). 

Nutrilite requirements of osmophilic yeasts. A. G. Lockhead and 
G. B. Landerkin. J. Bact. 44, 1343-51 (l942). 

Mahwa yeast from an alcohol factory and its vitamin content* M. 

B. Daver and. S. S. Ahmed in Indian Med. Gaz. 79, 110-11 (l944). 










-285- 


Effect of Yeast on Uric Acid Excretion 

The ..use of yeast in diet, H. Wintz. Munch, med. Wochschr, 63, 445-6 
(1916),. - 

i *- * . ■ 

The influence of. food yeast on uric acid excretion, H. Salomon, 

Munch, fed. Wochschr. 63, 45'4-5 (1916). 

The effect; of yeast upon metabolism. E. V. Still and E. M. Koch, 

Am. J< Physiol. 85, 33-44 (l928). 

The effect of yeast ingestion on the composition of the urine and 
feces, H. B.Pierce. J. Biol. Chem. 98, 509-35 (1932). 

Blood analyses. A. K. Andersen. Pa. Agr. Expt. Sta, Bull,. 367 
(Ann. Rept. 5l) 7 (l938).. 

Influence of wood sugar yeast on purine metabolism. H. D. Cremer 
and L. Beisiegel. Klin. Wochschr. 22, 187-8 (l943). 

Utilization of Yeast by the Human Organism 

Fate of yeast in the animal body. T. Kudo. Biochem. Z. 16, 221- 
231 (1909). 

Regarding the employment of yeas^ as a food product and its utiliza¬ 
tion in the human organism. W. Voltz and A. Baudrexel. 'Wochschr. 
Brau. 28, 85-88 (l91l). 

The utilization of yeast by the human organism. W. Voltz and A. 
Baudrexel. Biochem. Z. 30, 457-72 (1911j. 

ti 

Investigations'concerning nutritive yeast (Nahrhef©)® M. Schottelius. 
Deut. med. Wochschr. 41, 817-9 (l915)-.. 

Nutrient yeast as food. G. Fendler and P. Borinski. Deut. med. 
Wochschr. 42, 670-1 (1916). 

t! 

The use of yeast in diet. M. Rubner. Munch, med. Wochschr. 63, 

*629-31 (1916). 

* 

Report on nutrition. T. B. Osborne and L« B. Mendel. Carnegie Inst. 
Wash. Year Book 15, 365-72 (l916). 

Utilization of yeast in the animal organism. E. Schill. Biochem. 

Z. 87, 163-75 (1918). 





Utilization of fresh and dry yeast. ;F. M. Kuen and.-K. Purxnger. 
Biochem. Z. 271, 152-67 (1.934). 


Digestibility of yeast. 
Bi'edermanns Zentr 9 j Abt • 


A. Mangold, A. Columbus and A. Peham. 
B, (n.s.) 13, 189-210 (l94l). 


Human utilization of thiamine and riboflavin in H * T ?, q42 } 

Parsons and J. Collord..J. Am. Dietetic Assoc. 18, 805-10 U94 ). 


Utilization of carotene’and vitamin B- in the rat. 
A., R. Kemmerer and G. S. Fraps. J. Nutrition 24, 


R. Treichler, 
57-64'(1942). 


Availability of Vitamins in foods and food ,products . U Utiliza 
tion of thiamin -in brewers 1 yeast. B. Sure and L. Easterling. 
Arch. Biochem. 4, 413-18 (1944). ; ; • ♦ 




Vitamins as Growth Promoters 

Vitamin requirements of certain' yeasts.. F. ; M. Bachmann. Univ* 

Wis. J. Biol. Chem. 39, .235-57 (1919). 

The vitamin,, requirement of yeast. A simple bioTeg-ical test for 
vitamin. R. J. Williams. J. Biol. Chem. 38, 465-86 (1919). 

Water-soluble vitamine and compounds which accelerate fermentation. 

I. Method of determination and' preparation of the accelerating 
substances from yeast and rice sediment. S. Frankel and E. Schwar*? 
Biochem. Z. 112, 203-35 (l920).' 

Nutritional requirements of yeast. I. The role of vitamimes in 
the growth of yeast. E. I. Fulmer, V. E. Nelson and F* F. Sherwood. 

J. Am. Chem. Soc. 43, 186-91 (l92l); II. Effect of the composi¬ 
tion of the medium on the growth of yeast. Ibid. 191-9$ III. The 
synthesis of water-soluble B by yeast. V. E. Nelson., E. I. Fulmer, 
and R, Cessna. J. Biol. Chem. 46, 77-81 (l92l). 

Vitamin requirements of certain yeasts and bacteria. C. Funk and 
H. E. Dubin. J... Biol. Chem. 48/437-43 (1921). 

The vitamin requirements of certain yeasts and bacteria. L. Freedman 

and C. Funk. Proc. Soc. Exptl.. Biol. Med. 19, 198-201 (1922). 

* . 




-287- 


Composition and nutritive value of yeast grown in vitamin-free 
media* J. E. Darrah. k m. Food J. 17, No* 8, 19 (l922). 

The presence of a yeast—growth-promoting vitamin in cane-sugar* 

C. Funk and L. Freedman. J. Biol. Chem. 56, 851-60 (l923). 

Yeast growth stimulants. R. Baestie* Wochschr. Brau. 41, 251-3 
(1924). 

The influence of vitamins upon the development of yeasts and molds. 

V. Lepeshkin. Am. J. Bot. 11, 164-8 (l924). 

The effect of growth-promoting substances of the character of vita¬ 
min D on the yeast cell* H. Lacroix. Zentr. Bakt. Parasitenk.^ 

Abt. II, 76, 417-28 (1929). 

The effect of antineuritic vitamin preparations on the growth of 
yeasts. R. J. Williams and R. R. Roehm. J. Biol. Chem. 85, 581- 
90 (1930). 

’’Pantothenic acid,” a growth determinant of universal biological 
occurrence. R. J. Williams, C. M. Lyman, G. H. Goodyear, J. H. 
Truesdail and D„ Holaday. J. Am. Chem. Soc. 55, 2912-27 (1933). 

Effects of inositol, crystalline vitamin and ’’pantothenic acid” 
on the growth of different strains of yeast. R. J. Williams and 

D. H. Saunders. Biochem. J. 28, 1887-93 (l934). 

The stimulation of yeast proliferation by pantothenic acid. 0. W. 
Richards. J. Biol. Chem. 113, 531-6 (1936). 

Vitamin Bg, a growth-promoting factor for yeast. A. S. Schultz, 

L. Atkin and C. N. Frey. J. Am. Chem. Soc. 61, 1931 (l939). 

Influence of vitamins on the activity of yeasts. M. Radomalsohi. 
Fermentatio 1939, 33-9; Chem. Abstr. 34, 3874 (l940). 

Relationship of inositol, thiamine, biotin, pantothenic acid and 
vitamin Bg to the growth of yeasts. R. G. Williams, R. E. Eakin 
and E. E. Snell. J. Am. Chem. S 0 c. 62, 1204-7 V1940). 

Effect of vitamin B^ on the growth of Torula utilis *. E. N. Odentsova. 
Mikrobiologiya 9, 253-65 (265-6 in English)(1940). 



- 2 - 88 - 




Effect of thiamine, pyrimidine'and thiazole on yeast. N. Nielsen. 
Arch. MikrObiOl. 12, 128-30 (1941)♦, ... , 

The .effect of thiamin (vitamin B^) on fermentation-of yeast. 

H.Laser. Biechem. d* 35, 488-94• (1941).. , 1 

The effect of vitamins on ten strains of Saccharomyces cerevisiae. 

L. H. Leonian and V. G. Lilly. Am. J. Bot. 29, 459-64 Q94 )• 

Vitamins 

The chemical nature of the "vitamines." II. Isomerism in natural 
antineuritic substances. R. R. Williams and A. Seidell, d. io . 
Chem.* 26, 431-56 (1-916). 

The vitamin content of brewers* yeast.A. Seidell, d. Biol. Chem. 

29, 145-54 (l917)• 

The vitamin content of microorganisms in relation to the composi¬ 
tion of the culture medium. C. Eijkman, C. d. C. van Hoogenhuize 
and T. d. G. perks, d. Biol. Chem. So, 311-4 (1922). 

Chemical studies on vitamins. • H. v. Euler and A. Bernton. Arkiv 
Kemi Mineral. Geol. 8, No. 21, 9 pp. (l922) 0 

The identity or non-identity of antineuritic and water-soluble B 
vitamins'. P. A. Levene and M. Muhlfeld. d. Biol. Chem. 57, 341-9 
(1923). 

Studies on yeast. VThe- vitamin B .contend of yeast. V, G« Hellei*. 
d. Biol. Chem. 55, 385-98 (1923); The dietary properties of yeast. 

V. E. Nelson, V, G. Heller and E. I. Fulmer* Ibid. 57, 415-424 
(1923). 

The re’lab ion between water-soluble growth factors and activators of 
sugar disintegration. A<thermostable biocatalyst in yeast. I. 

H. v. Euler and 0. Swartz. Z. physiol. Chem. 140, 146-63 (1924). 

Organic foodstuffs with specific action. XXX. E. Abderhalden and 
‘E. Wertheimer. Pfluger's Arch. ges. Physiol 202, 395-404 ^1924); XXX 
Ibid. 405-9 (1924). 

Action of nitrous acid upon the antineuritic. substance in yeast. 

R. A.Peters. Biochem. d. 18, 858-65 (l924). 





-289- 


The "third component" or heat stable factor of complement. H. R. 
Whitehead* J. Gordon.and A. Wormall. Biochem. J. 19, 618-25 (1925). 

Molasses as a source of vitamin B. V. E. Nelson, V. G. Heller 
and E. I. Fulmer. Ind. Eng. Chem. 17, 199-201 (1925). 

The role of vitamin B in relation to the^ size of growing rats. 

T. B. Osborne and L. B. Mendel. J. Biol. Chem. 63, 233-8 (1925). 

Inequality of the r water-soluble B vitamin content of yeast extracts 
of different origins. L. Randoin and R. Lecoq. Compt. rend. 182, 
1408-10 (1926). 

Comparison of the vitamin B content of fresh and dried yeast. 

A. Scheurert and M. Schieblich. Chem. Zelle Gewebe 13, 79-86 (1926). 

Sensitiveness of water-soluble vitamin B to desiccation. L, Randoin 
and R. Lecoq. .Bull, sci.pharmacol ; 34, 129-38 (1927)• 

Composite nature of the water-soluble B vitamin, fi. Chick and 
M. H. Roscoe. Biochem. J. 21, 698-711 (1927); III. Dietary faotors 
in addition to the antineuritic vitamin B and the antidermatitis 
vitamin B^. H. Chick and A. M. Copping. Ibid. 24, 1764-79 (1930). 

A quantitative study of the problem of the multiple nature of vita¬ 
min B. H. C., Sherman and J. H. Axtmaiyer. J. Biol. Chem. 75, 207- 
12 (1927). 

The vitamins of yeasts. R. .Lecoq. J. pharm. chim. (8) 6, 289-95 
(1927). 

Water soluble vitamins of .Group B. Probable existence of a 
thermostable and alkalinostable factor necessary to life; L. 

Randoin and R. Lecoq. Compt. rend. 187, 60-2 (l928). 

The plural nature of vitamin B. A. G 0 Hogan and J. E. Hunter. 

J. Biol. Chem*.78, 433-44 (l928). 

Vitamin-B* C. H. Hunt. Science (n.s.) 67, 556 (l928). 

The tripartite nature of vitamin B* R. R. Williams and R. E. 
Waterman. J. Biol. Chem. 78, 311-32 (l928). 

Further evidence of the complex nature of vitamin B. I. Evidence 
that a third factor exists. C. H. Hunt. J. Biol. Cljiem. 79, 723- 
31 (1928). 


Animal nutrition studies at the Ohio station. Complex nature of 
vitamin B. C. H. Hunt. _Bull. Ohio Agr. Expt. Sta. 431, lx/-y 
(1929).' 

The vitamin B content of different yersSts a»d of wheat bread 
prepared therewith. A. Scheunert and M. Schieblich. 10 c, e m « 

Z. 212, 80-6 (1929). 

A t 

Comparative studies of the vitamin B content of fresh yeast^and 
dry yeast. A. Scheunert and M. Schieblich. Biochem. Z. 213, 
220-5(1929). ■ - 

Heat and ultraviolet irradiation as means of differentiating 
vitamins B and G in yeast. C. Kennedy and L. S„ Palmer. J. Biol, 

Chem. 83, 493-6 (1929). 

% 

The effect of pH control in the autoclaving of yeast with respect 
to*the vitamin B factors* R* R* Williams, R# E. -Waterman and 
S. Gurin* J. Biol. Chem. 83, 321-30 (1929). 

A second thermolabile water-soluble accessory factor necessary 
for the nutrition of the rat. ;V« Reader. Biochem. J. 23, 

689-94 (1929). 

Factor B. L 0 Scotti-Foglieni• Boll. soc. med* chirurg* Pavia 
63, Ho* 5 (1929)5 Chem. Abstr. 25,4922" (1931). 

« ■ 

The Williams -Waterman vitamin Bg. W. H. Eddy, S. G-urin and J* 
Keresztesy* J. Biol. C^em. 87, 729-40 (l930)* 

The stability of vitamin G as measured by its growth-stimulating 
effect. H. B. Guerrant and W* D. Salmon. 'J. Biol. Chem.89, 
199-211 (1930). 

A new methcd of evaluating the potency of antineuritic concentrate 
M. I. Smith. Pub* Health Repts^ U. S, Rub. Health Serv. 45, 
116-29 (1930). ' * * 

Further evidence for a third accessory . n B n factor, V. Reader. 
Biochem. J* 24, 77-80 (l930). 

Evidence for the presence of a.third factor, in the vitamin B com¬ 
plex of yeast. G.-Z. Williams and R. C. Lewis* J. Biol. Chem. 
89, 275-88 (l930). 


-291- 


Vitamin B and G contents of certain yeast samples. E. J. Quinn. 

F. B. 'Whalen and J. G. Hartley.- J. -Nutrition 3 , 257-63 (l930). 

Further biochemical studies on the antineuritic vitamin. A. 
Seidell and M. I. Smith. Pub. Health Repts. U. S. Publ. Health 
Serv. 45, 3194-3200 (l930). 

Investigations on vitamin B 2 « I. The sources of vitamin B 2 . 

II. The stability of vitamin Bg. III. The chemistry of vitamin 
B 2 . B. C. Guha. Biochem. J. 25, 945-59 (l93l). 

Vitamin studies. XVIII. Biological assay of food materials for 
vitamin A as influenced by yeast from various sources/ H. E. 
Honeywell, R. A'. Dutcher and J. 0 . Ely. J. Nutrition 3, 491-8 
(1931). 

Further evidence of the complex nature of vitamin B. II. Evidence 
that a third factor exists. C. H. Hunt and-W. Wilder. J. Biol. 
Chem. 90, 279-91 (l93l). . . •• 

In vitro action of antineuritic yeast concentrates. N. Gavrilescu 
and R. A. Peters. J. Physiol. 72, 32P (l93l). 

Vitamin B value of tikitiki extract, tomato juice and yeast. C. 

B. Lara and M. Nicolas. J. Philippine Is. Med. Assoc. 10, 

263-73 (1931). 

The B vitamins. III. Evidence of a third vitamin B factor in 
yeast (B 4 ) is shown by growth curves and clinical symptoms of 
first and second litter young ^of mothers' raised on-synthetic Bp 
and B 2 diets. C. U. Moore, H. B* Plymate and B. J. Andrew. Am. 

J. Physiol. 102, 581-97 (l932,). 

Vitamins in yeast. J. Grant. Science Progress 27, 319-20 (1932). 

Potency of vitamin.. Bp preparations. H. W. Kinnersley, J. R. P. 
O'Brien and R. A*. Peters. Nature 130, 774 (l932). 

Lipides and vitamins B. III. Are the alcohol and water soluble 
vitamins B also fat soluble? J. Savare. Ball. soc. chim* biol. 
15, 1517-19 (1933). ‘ 1 

Experiments on nutrition. XII. Comparative vitamin B* values 
of animal foodstuffs. R. H. A. Plimmer, W. H. Raymond and J. 
Lowndes. Biochem. J. 27, 58-65 (1933). 



-292- 


Vitamin B. P. Gyorgy, R. Kuhn and.T. Wagner-Jauregg. 

Naturwissenscha fben 21, 560-1 (1933). 

Studies on vitamin G (Bo) I. Yeast and liver preparations as a 
source of vitamin G (B 2 |, R. J* Block and L* R. Farquhar. d* 

Biol. Chem. 103, 643-9 (1933). 

Symbionts and. vitamins• A. Koch. Naturwissenscha ften 21, 543 
(1933). 

The heat stability of vitamin Bg.III. The rate of destruction at 
various reactions of vitamin Bg contained in different materials. 

M. H. Roscoe. Biochem. J. 27, 1540-4 (l933). 

Fresh and dried yeast as sources of vitamin B. R. Walker and E. 

M. Nelson. Am. J. Physiol. 103, 25-9 (l933). 

Vitamin B-i and B 2 (G) contents of liver extract and brewers T yeast 
concentrate. D. K. Miller and C. P. Rhoads. J. Exptl. Med. 59, 
315-31 (l934) • 

Vitamins B and G. J. F. Feaster and V. E. Nelson. Proc. Iowa 
Acad. Sci. 41, 149-52 (1934). 

Lactoflavin in microorganisms. L. B. Pett. Biochem. J. 29, 937-44 
(1935). 

Content of the complex vitamin B 2 in alcohol fermentation yeasts 
of race No. 12. V. V. Elfremov and N. S. Yarusova. Voprosy 
Pitaniya 4, No. 6, 137-9 (l935). 

Vitamin B-^ and blue fluorescent compounds. R. A. Peters. Nature 
135, 107 (1935). 

The vitamin Bi and B 2 contents of fresh yeast, dried yeast and yeast 
extracts. A. Scheunert. Congr. intern, tech. chim. ind. agr. 
(Brussels 1935) 4, tome 2, 52-5 (l935). 

Factors influencing growth.and vitamin Bp content of bakers’ yeast. 
P. L* Pavcek, W. H. Peterson, C. A. Elvehjem, E. C. Saudek, D. 
Colingsworth and I. L. Baldwin. Bull. Agr. Expt. Sta. Univ. Wis. ^ 
(Ann. Rept. 1934-35) 81-3 (l936). 

Vitamin Bq and B 2 content of various yeasts and relation of this. 
content to the culture medium. H. K. Lassen. Acta Path. Microbiol# 
Scand. J3, 309-13 (1936). 



-293- 


^urther study of the growth effect o.f the residue remaining after 
alcoholic extraction of yeast* M. R. Rymer-and R* C-. Lewis* 
d. BioU Chem* 114, 361-7 (1936.)* * ' . . 

Yeast preparations* Vitamin B content* I* Keimatsu and E, 
Yamaguchi* , J. ,Pharm.. S 0 c. Japan 56, 670-9 (1936). 

* ■ • r 

Vitamin B content of wood.sugar yeast. A. Scheunert and M, 
Schieblich.. Biedermanns Zentr., Abt B, (n.s.) 8, 113-19 (1936); 
Ibid. 9, 173-7 (1937). ' 

Th§ content of dried brewers 1 yeas.t in vitamin B complex. N. S. 
Yarusova and V. V. Efremov., Voprosy Pitaniya 5, No. 2, 45-8 
(1936); Chem. Abstr. 32, 5878 (1938). ' 

i 

Vitamin B 2 contents of commercial dry yeasts* Y. Sakurai and R. 
Sirasu* J* &gr. Chem. Soc. Japan 13, 759-60 (l937). 

■ The water-soluble ^vitamins in.y:ea&t, flour and bread* A. M. 
Copping and M. H. Roscoe. Biqchem. J. .31, 187^-1902<(1937J. 

* ’ * 

Vitamin Bp content of .beer yeas.t. T. Ya» Palei. 

Mikrobiologiya 6, 616-20 ^1937.). ' -. 

*■ * , 

Effect of growth conditions bn yield and'vitamin'B-,.* of yeast. 

P. L, Pavcek,,W. H* Peterson and C„ A. Elvohjem* Ind. Eng. Chem. 
29, .536-41 (1937). 

The effect of various factors on B-,. P. L. Pavcek, W. H,Peterson 
and C. A. Elvehjem. J. Bact. 33, 100 (l937). 

Absorption of growth substance by shaking out with'yqast. N. 
Nielsen. Protoplasma 30, 139-1 (1938)• 

The antidermatitic vitamin of yeast. R. Kuhn and G.^ W&ndt. 

Berl 71B, ^ 780-2 (1938). ' 

Yeast and factors determining its vitamin potency. ,,A. M. Fischer 
Brewers Digest 13, 189-90T, 192T (1938). 

,. ■ 

Evidence of. -a ,new growth factor required by chicks. E. L. R. 
Stokstad and P. If. V.'Manning* J. Biol. Chem. 125, 687-96 (l938) 

*' 

Factors affeeting‘ the vitamin^B^ content of yeast* P. L, Pavcek, 
W. H* Petersen and C. A, Elvehjem* Ind. Eng. Chem. 30, 802-5 
(1938). 


... -2;94- 


' Conditions affect ing the content of antidormatitis vitamin in yeast. 
W.• H/ Peterson and C..A*,,Elve,hje,m. J • Nutrition 18.,: 1.81-6 (l939). 

The curative factor (vitamin H) for egg-white injury with particu¬ 
lar reference to its presence in different foodstuffs and yeast. 

P. Gyorgy. J. Bi-ol. Chem. 131; 733-44 (1939% . . . 

Occurrence of vitamin Bg (laotoflavin) III. ^itami'n Bg in nutrient 
yeast and yeast vitamin extracts. J. Schormuller* • Z-. U n tersuch. 

Lebensm. 77, 459-66 (l939). 

Vitamin ; B2 activity of extract of bakers* yeast, A. Gourevitch. 
Co.npt* rend. soc. biol*. 130, 1252-4 (l939). 

A chemical test for vitamin B6 in food. M, Swaminathan. Indian 
J. Med. Res.-.28, 427-39 (l940). 

Nicotinic acid potency of food materials and certain chemioal com¬ 
pounds. H. A. Waisman.* 0.* Mieke1sen, J. M. McKibben and C. A, 
Elvehjem* J* Nutrition 19, 483-92 (.1940). 

Quantitative test for bibtin and observations regarding its oc¬ 
currence and properties* E* E.rSn^.lJL, R. E. Eakin and R. J. 
Williams. J. Am.- Chem, Soc. 62, 175-8 (l940). 

Furthe£ studies on the vitamin B^. and Bg content of wood sugar dry 
yeast. A* Scheunert and K. H. Wagner* ' Biochem. Z* 303, 329-34 
(1940). 

Distribution of pantothenic acid in dertain products of natural 

origin* T. H. Jukes. J. Nutritiori 21, 1&3-200 (l94l)* 

• 

The vitamin Bp content of various yeasts and method of increasing 
it* H. Fink and F. Just. Biochem. Z. 308, 15-28 (l94l); II. H. 
Fink/ F. Just, A. Scheunert and K. H. Wagner. Ibid. 309, 1-12 (l94l) 
V. The vitamin Bp loss by growth of‘yeast in air. H. Fink and 
F. Just* Ibid. 311, 61-72 (1942); VI. Enrichment of the aneurine 
and co-carboxylase content’of yeasts' by addition of pyrimidine and 
thiazole components. Ibid. 287-306; VII. Testing different 
pyrimidine derivatives as suitable substrates for the biosynthesis 
of aneurine and cocarboxylase. Ibid. 313, 39-4^ (1942); VIII. The 
biosynthesis of Bp and Obcarboxylase by means of microorganisms. 

H. Fink,* F. Just and A. H 0 ck. Ber. 75B, 2101-10 (1942). 



-295- 


F * * 

unctions and properties of vitamins in waste brewers* yeast. 

• V. Siebel, P. J. Ft Weber and E. Singruen. Modern Brewery 
Age 26, No. 5, 44-8 (l94l). 

The vitamin Bp content of different yeasts dnd its variations, in. 
The reaction of beer and bakers* yeast to added aneurine. H. 
tmk and F. Just. Bioohem. Z. 309, 212-23 (l94l). 

Vitamin Bp content of different yeasts. IV. The relation of the 
enrichment effect to duration and temperature of the fermentation 
as well as to the sugar and electrolyte concentration. K. Fink 
F. Just. Bioohem. Z. 369,'219-37 (l94l). 

The.vitamin content of yeast grown on sulfite waste liquors and 
their suitability as protein feeds. .A. Scheunert. Biedermanns 
Zentr., Abt B, (n.s.) 13., 329-40 (l94l).. 

Vitamins in yeasty P. Karrer. Schweiz. Brau. Rundschau 52, 61-6 
v 1941V; Chem. Abstr. 35*, 8037' (l94l). 

Uptake of aneurine by bakers yeast. E. Sperber and S. Renvall. 
Bioohem., Z. 310, 160-9 (l94l). 

Vitamin D and other products of metabolism from yeast. Y.K. 
Raghunat.ha Rao. Current Sci. 11, 189 (l942). 

Distribution of nicotinic acid and picotinamide in plant and 
animal products. J, Abdoh and K. Taufel. Z. Untersuch. Lebensm. 
84, 481-6 (1942). 

The loss of vitamin B« from yeast during dissimilation. T. J. B. 
Stier and C. F. MacIntyre. J. Cellular Comp. Physiol. 20, 385-92 
l1942). 

Vitamin Bp, riboflavin and nicotinic acid content of dried yeast. 

M. Swaminathan. Indian J. Med. Res. 30, 403-7 (l942). 

Vitamin B^ linkage in fresh and dried yeast. A. Kuhn and H. 
Gerhard. Vitamine Hormone 2, 21-6 (l942J; Chem. Abstr. 37, 422 
(1943). 

Aneurine and bakers* yeast. II. E. Sperber. Bioohem.‘Z. 313, 62- 
74 (1942). 

/V- > 

Vitamins of yeast, R. Jacquot. Presse med. Paris, 51 No. 6, 

66-7 ( 1943 ). 


-296 


Vitamin deficiencies in yeasts. F. R. Burkholder. Am. J. Bot 
30, 206-11 (.1943). 


Vitamin deficiencies 
and D. Moyer. Bull. 


of 50 yeasts and molds. P» R* Burkholder 
Torrey Bot. Club 70, 372-77 (1S43 • 


The vitamin B, content' of kefir yeast and kefir powder. 
Schulz and W. Werner-. Zentr. Bakt. Parasitenk, Abt. 11, 
31 (l943). 


M. 

106, 28- 


The vitamin B Q 
S. S. Bloom, 
Emmett and J* 


conjugate in yeast. S. B. Binkley, 0. D. Bird 
R. 1. Brown, D. G.. Calkins, C* J. Campbell, A* 
J. Pfiffner. .Science (n.s.) 100, 36-7 (1944). 


D. 


Separation of Vitamins ■ 

The anti-neuritic bases of vegetable origin in relationship to 
beri-beri with a method of isolation of torulin© the anti-neuritic 
base of yeast. E. S. Edie, W. H.- Evans, B. ^o°re, G. C. E. 
Simpson and H. Webster. Biochem.^J. 6, 234-42 vl912;. 


Studies on beri-beri. Further facts concerning the chemistry of 
the vitamine-fraction from yeast. C. Funk. Brit. Med. • 191 , 

I, 814. (1913). 

Fractionation of the’.phosphbtungstic acid precipitate with acetone 
as a useful method for the preparation of the vitamin fraction 
from yeast. C. Funk. Biochem. Bull. 5, 1-16 (1916). 

The value of yeast vitamin fraction as a supplement to a rice diet. 
A. D. Emmett and L. H. McKim* J. Biol-. Chem. 32, 409-19 (1917). 

A preliminary report on the preparation of anti-polyneuritic sub¬ 
stances from carrots and yeast. K. Sugiura. J. Biol. Chem. 36, 
191-6 (1918). 

Extraction and concentration of the water-soluble vitamine from 
brewers. 1 yeast. T* B. Osborne and A. J. Wakeman. J. Biol. Chem. 
40, 383-94 (l919)• 

Methods of extracting and concentrating vitamin A, B, and C 
together with an apparatus for reducing milk, fruit juices, and 
other fluids to a powder without destruction of vitamines. J. F. 
McClendon. <J. Biol. ~'5hem. 47, 411—20 (l92l). 



-297- 


Further experiments on the isolation of the antineuritio vitamin. 
A. Seidell. J. Am. Chem. Soc. 44, 2042-51 (l922). 


Extraotion of vitamins from yeast and rice polishings with various 
water-miscible solvents. C. Funk, B. Harrow and J.-B. Paton. J. 
Biol. Chem. 57, 163-62 (1923). 


Separation of the antineuritio vitamin of; yeast as piorate. G. 
Bertrand and A. Seidell. Bull. soc.. chim. hiol. 5,. 794-6 (l923). 


The chemistry of vitamins. A. Seidell. 
•(1924). 


Science (n.s.) 60, 439-47 


Researches on vitamins. L. Marchlewski and Z. Wievzchowski. 

Bull.’ soc. chim. biol. 6, 40-3 (1924). 

Antineuritio yeast concentrates. I. H. W. Kinnersley and R. A. 
Peters. Biochem. J. 19, 820-6 (l925)j II. The use of Borit in 
the concentration of torulin. Ibid. 21, 777-90 (1927); III. The 
curative pigeon test: A critic. H. W. Kinnersley, R. A. Peters, 
and V. Reader. Ibid. 22, 276-91 (l928); IV. The further purifica¬ 
tion of' yeast vitamin B (curative). H. W. K innorslev and R A . 
Peters. Ibid. 419-33. 

Concentration of the growth-promoting principle obtained from yeast 
(vitamin B). P. A. Levene and B. J. C. van der Hoeven. Science 
(n.s.) 62, 594 (1925). 

The. conpentration of vitamin B. II. P. A.. Levene and B. J. C. 
van der Hoeven. J. Biol. Chem. 65, 483-9 (l925). 


Different extracts of yeast and their content of vitamin D compared 
with the initial proportion of vitamin in the fresh yeast. C. Funk 
and R. Lecoq. Compt. rend. soc. biol. 97,' 440-2 (1927). 


An attempt to separate vitamin Bz from vitamin B in yeast and a 
comparison of its properties, with those of the antineuritio vitamin 
Bp. H. Chick and M, H. Roscoe. Biochem. J. 23, 504-13 (1929). 


Relation of hydrogen-ion concentration to the precipitation of 
purified torulin (yeast vitamin B) by phosphotungstic acid. H. W 
Kinnersley and R. A. Peters. Biochem. J. 24, 1856-63 (l930). 


-298- 


Investigations of the preparation and behavior of vitamin Bp con¬ 
centrates from yeast, B, C, Guha. Biochem. . 25, 931-44 (.1931;. 

Further experimental differentiation of vitamins B and G« H, C. 
Sherman and R. Sandels. J. Nutrition 3, 395-409 (.1931;. 

Manufacture of crystallized anti-beri-beri vitamin from yeast. 

R. Tschesche. Chem. Ztg. 56, 166-7 (1932). 

The crystalline vitamin-B, preparations obtained from yeast and 
rice bran. A. G. V an Veen. Z. physiol. £hem. 208, 125-8 (.1932J. 

The* preparation o*f crystalline antineuritic vitamin from yeast • 
Preliminary paper. A. Windaus, R. Tschesche, H. Ruhkopf, F. 

Laquer and F. Schultz. Z. physiol. Chem. 204, 123-8 (1932). 

The extraction of'the antineuritic vitamin (vitamin B^) from 
dried brewers* yeast. A. Seidell. J. Biol. Chem. 100, 195-203 
(1933)• 

The differential extraction from dried brewers* yeast of the 
antineuritic (vitamin B^) and growth-promoting (vitamin B^) vita¬ 
mins and their biological standaYdization, with a note on the re¬ 
lation of hemin to vitamin B 2 » M. I. Smith.' J. Biol. Chem. 

100, 225-35 (1933). 

Crystalline preparations of vitamin B^ from bakers* yeast. H. W. 
Kinnersley, J. R. 0 f Brien and R. A. Peters. Biochem. J. 27, 232-9 
(1933). 

Large-scale preparations of vitamin B]_ and vitamin B 4 concentrates. 
H. W. Kinnersley, J. R. 0 T Brien,. R. A. Peters and V. Reader. 
Biochem. J. 27, 225-31 (1933). 

Crystalline antineuritic vitamin (Bq) obtained with the aid of 
picrolonic acid. A. Seidell and M* I. Smith. J. Am. Chem. Soc. 

55, 3380-3 (1933). ' 

Extractability of vitamin G (Bg) from yeast by various acetone- 
water and methanol-water mixtures. P, L. Day. J. Am. Chem. Soc. 

56, 452-4 (1934). 

Isolation of oryzanin (antineuritic vitamin) from yeast. S. 

Ohdake. Proc. Imp. Acad., Tokyo, 10, 95-8 (1934). 






-299- 


"“‘y ° f vitamin B prapar.d fr,„ br.w.r,' yeast. K. 

M uS™f T\ Z - “• K “=»"V Fr°°- m,t. Sol. S L. F»d 
Leni ngrad, 2, No. 2, 113-26 (l935). 


Methods for preparing 
Tul’chinskava. Proc 
No. 2, .102-12 .(1935). 


vitamin B^ from brewers r yeast. D. Z. 
Inst. Sci. Res. Food Ind., Leningrad, 


^ i 


Improved yields of vitamin B H. W. Kinnersley, J. R. O'Brien 
and R. A. Peters.: Biochem. j. 29, 716-17 (1935) e 

Oryzanin, antineuritic vitamin. IV. The activity and thermo¬ 
stability of oryzanin hydrochloride. S. Otake and T. Yamagishi. 
Bull. Agr. Ghem. Soc. Japan 11, 51-61 (1935). 


An effective method of extracting vitamin B. *S. Itter, E. R. 
Orent and^E. V. McCollum. J.Biol. Chem. 108, 571-7 (l935). 


Preparation of a concentrate of vitamins B 1 and B 2 from brewers* 
.yeast. M. I. Smith and A. Seidell. Pub. Health Repts. U. S. 
Pub. Health Serv. 51, 685-8 (l936). 


' Fractionation of the vitamin Bg complex from various source materials 
N. Halliday and H. M. Evans.. J. Biol. Cham. 118, 255-67 (1937). 

Use of synthetic zeolites in the isolation of vitamin B . II. 
Experiments with brewers* yeast.. L. R. Cereoedo and F^J. Kaszuba. 

J. Am. Chem. Soc. 59, 1619 r 21 (1937). 

Crystalline vitamin B]_ from natural sources. R. D. Greene and 
A. Black. J. Am. Chem. Soc. 59* 1395-9 (1937). 

Vitamin studies. I. H. v.. Euler, M. Malmberg, F. Schlenk and 
W. Gleim. Arkiv Kemi Mineral. Geol. 12B, No. 33, 8 pp. (1937). 

The isolation of p-aminobenzoic acid from yeast. K. C. Blanchard. 

J. Biol. Chem. 140, 919-26 (l94l). 

Obtaining vitamin preparations from beer yeast. F. G. Covian. 

Ion, Madrid, 1, No. 2, 10-18 (l94l); Chem. Abstr. 36, 3323 (l942). 


- 300 - 


Synthesis of Vitamins by Yeast 

.Synthesis of vitamin B by yeasts (preliminary note). A. Harden 
and S. S. Zilva., Biochem. J. 15, 438-9 (l92l). 

The synthesis of water-soluble B by yeast grown in solutions of 
purified nutrients. M. B. MacDonald. J. Biol. Chem. 54, 243-8 
,(1922) * 

Production of yeast vitamin in the laboratory for the cultivation 
Of bacteria. :A*. P.Hitchens. .Abstr. Bact. 6, Sci.Proc., 35 (1922). 

Synthesis of vitamins by yeast. R. Zajdel and C. Funk. Compt. 
rend. soc. biol. 92, 1527-8 (1925). 

Synthesis of antineuritic vitamin by yeast. G. L. Peskett. 

Biochem. J. 21, 1102-3 (l927)„ 

.Synthesis.of the aptineuritic factor (torulin) by yeast. F. 

Hawking* Biochem. J. 21, 728-31 (l927). 

Comparative study of the. elaboration of vitamin B.by yeasts cul¬ 
tivated in extract of malt, cane molasses' end beet molasses. 

L. Randoin and R. Lecoq. Compt. rend, soc. biol. 99, 47-9 (1928). 

Yeast and vitamins B^. and Bg. J. C. Drummond and J. M. Yftiitmarsh. 
J. Inst. Brewing 38, 264-72 (l932). 

Synthesis of vitamin. B-^. and B^ (complex) by Torula utilis . 

A. Scheunert, K. H. Yfagner, H. Fink and J., K r ebs. Bipchem. Z. 

302, 1-11 (1939). 

Nicotinic acid content of different feed yeast., beer and press 
yeast. Demonstration of total synthesis of nicotinic acid by 
Torula. H. Fink and F.. Just. Biochem. Z. 303, 404-14 (1939). 

The effect of ions in the formation of a vitamin (of the B group?) 
in yeast ce*lls. D. L. Rubinshtein and L. A. Shekun. Biokhimiya 
6 , 434-9 (l941 )(English summary). 

Biosynthesis of vitamin B-^ by yeast. M. I.Livshits. Proc, Sci. 
Inst• Vitamin Res. U.S.S.R. 3, No. 1, 18,4-8 (l94l). 

The biological synthesis of pantothenic acid. T. Wieland and 
E. F. Moller. Z. physiol. Chem. 269, 227-35 (l94l). 







-301- 


Vitamin synthesis by yeast converted from a hetarotrophio to an 
autotrophic habit. L. H. Leonian and V. G. Lilly.' Science 
vn.s.) 95, 658 (1942). 

Synthesis of vitamin B 1 by yeast. J. M. Van Lanen, H. P.Broquist, 

,! 1 \ L * Ba ldwin and W. H. Peterson. Ind. Eng. Chem. 

lc44-7 v 1942 ; . 

A biological synthesis of pantothenic acid. II. Ammonium ion as 
activator. T. Wieland and E. F. Holler. Z. physiol. Chem. 
272,232-8(1942). 

Synthesis of ribo’flavih by yeast. P. R. Burkho.lder. Proc. Natl. 
Acad. Sci. U.S.A. 29, 166-72 (l943). 

Synthesis of riboflavin by lactose-fermenting yeasts. M.’Rogosa. 
J. Bact. 45, 459-60 (l943). 

Washing of Yeast 


A new substance for washing infected yeast. G. Thevenot* Am. 
Brewer, 42, 397-8 ^1909). 

Persulfate of ammonia for washing infected yeast. F. Sohonfeld 
and M. Hardeck. Wochschr.. Brau. 26, 621-2 (l909). 

‘Washing yeast with phosphoric acid*- P. Petit. Wochschr. Brau. 
28, 1*9-20 (1911). 

Washing of top fermentation yeasts-. G. Lefrancq. Bull, assoc, 
sieve’s inst. sup • ferment. Gand 29, 136-45 (l928); Chem. Abstr. 

22, 2235 (1928). 

Notes on the washing of yeasts.. • R. van Daele. Bull, assoc, 
eleves inst. sup. ferment. Gand 29, 421-9 (l928); Chem. Abstr. 

23, 1210 (1929). 

The washing of yeasts (in the brewing industry''..* P. Petit. 
Brasserie et malterie 24, 17-21 (l934); Chem. Abstr. 28, 5174 
(1934). 

The changing of the biochemical properties of yeast by washing. 
G. Medvedev and A. Khomich. Planta 26, 303-10 (1936). 

Can a yeast infected by Sarcina become Sarcina-free as a result 
of further cultivation? I Janensch. Wochschr. Brau. 53, 59-61 
(1936). 



-302'-' 


Wood Sugar Solutions for Growing 

Carbohydrates other than sugar (e.g.. waste liquors from.cellulose 
manufacture) which are suitable as yeast foods* T* Bokorny. 

Chem'. Ztg. 42, 260 (1918X 1 A 

■ 4 y ' • 

Algae and kelp as nutrient for yeast in -sulfite liqUor fermenta¬ 
tion. H,Landmark. Tids. Kemi 16, 113-18 (1919 )5 Chem. Ab-str. 

13, 2277 (1919)“* ' 

The possibility of utilizing Finnish sulfite waste liquor by 
means of yeast organisms. V. Krohn* Ann. Acad. Sci. Fennicae 
A23, No. 8 , '3-147 (l926).- 

The production of yeast from sulfite waste liquor. E. Hagglund. 
Napier Fabr. 28, 65-8 (l93o). 

Wood chips. III. The cultivation of yeast in waste liquors of 
sulfite cellulose process. 0 . Routala. Acta Chem. Fennica 4, 
115-21 (l931=)(English summary). 

The economic production of sugar from wood. H. Claassen. Chem. 
.Ztg. 56, 989-91 (1932). 

Making bakers 1 yeast from sulfite liquor. L. N. Gurfein and V. 

Y. Chastukhin. Izvest. Tzentrai. Nauch. Issledov Inst. Pish. 
Vkusovoi Prom. 1932, No* 9, 35 pp (1932),‘Chem. Abstr. 28, 1412-3 
(1934). 

Food yeaot and its preparation* H. Claassen. Chem.. Ztg. 57, 

653-4 (1933). . - 

Yeast from wood sugar. H. Claassen. Centr. Zuckerind. 42, 612- 
13 (1934); Chem. Abstr. 28, 7060 (l 934 ). 

The value of wood sugar yeast as a feeding stuff. II. The starch 
value of wood sugar and dried beer yeasts. G. Fingerling, K, 
Schmidt, 3. Hientzach, P. Eisenkolbe, M. Just and F. Kretzschmann. 
Landw. Vers. Sta. 118, 287-3.42 (l934); Ibid. 263-86. 

The economics of molasses as compared to wood sugar for the pre¬ 
paration of bakers 1 yoasts. H. Claassen. Deut. Zuckerind. 59 , 

283 (1934). 



■303- 


• • * ' 3 " ’ - ** - 

Economics of manufacturing alcohol and yeast from wood 
. laassen, Z. Wirtschaftsgruppe Zuckerind. 85, lech 
No. 32-46 (1S35). 


sugar. 

Tl., 


Obtaining sugar, aloohol and feed yeast from wood as a raw 
material® ,H..,Soho Her. Chem. Ztg. 60, 293-6 (l936). 

Yeast from wood. E. W. Eweson. Chem. Industries'38, 573-4 (l936). 

The production cf food yeast in wood-sugar solutions. I. H. 

Fink, R.. Lechner and E. Heinisch. .Biochem. Z. 278, 23-9 (l935); 

II. Ibid. 283, 71-82 C1935); III. The natural nitrogen content 
of wood sugar, wort. E. Fink and R. Lechner. Ibid. 286, 83- 
90 (l936 ) 0 . . 


The highest possible practical yields of yeast- from sugar solu¬ 
tions. H. Claassen. Z. Wirtschaftsgruppe Zuckerind. 86, Tech. 
Tl.., 873,-7 (1936). 

. tt 

Biological protein synthesis. H. Luers and E. Mqrike. Z. 
Spiritusind. 59, 383-4, 386-7 (l936). 


Sulfite -fermentation under conditions, of repeated utilization of 
yeast. V. S. Kurbatova and A. N. Shakin. Biokhimiya 1, 457-66 
(l936 ). 

The preparation of yeast fodder from sulfite waste liquor. H. 
Fink and R. Lechner. Angew. Chem. 49, 775-7 (1936). 


Fermentation of sulfite waste liquors.with the addition of molasses. 
R. Feniksova and R. Segal. Spirto-Vodochnaya Prom. 14, No. 10- 
11, 47-52 (1937)5 Chem. Abstr. 34, 4221 (l940) v 

Fermentabilit^ of the wood sugar worts of the Scholler-Tornesch 
process. H.Luers, G. Fries, W. Huttinger, E. Morike, C. Enders, 

K. Karnbach and F. Wieninger. Z. Spiritusind. 60, 7-8 (l937). 

Supplement to. the paper on the cultivation of food yeast in wood 
sugar solutions. A study of the biological synthesis of protein. 

H. Fink, J.Krebs and R. Lechner. Biobhem. Z. 290, 135-6 (1937)• 

Biochemistry: of Torula utilis ., -I. Presence of dulcitol in xvlose 
yeast. H. Fink and F. Just. Biochem. Z, 296, 306-14 (l938). 

Important problems of:thp puj.p industry. A. Foulon. Wochbl. 
Papierfabr* 69, Tech.. Tl., 819-20 (19380* 




-304- 


Swede n and chemical technic. A. Bilberg. Svensk Papperstidn. 

41, 274-5 (19383• 

* * * * ' % ' 

Wood as a raw material for the chemical industry. J. H. 

Frydlender. Rev. prod. chim. 41, 225-31 (1938)• 

The production of f<f>‘od from wood. B. DeAngelis. Chimica ind. agr. 
biol. 15, 208-10 (l939); Chem. Abstr. 35, 5693 (l94l). 

Recent results of biological protein synthesis. H. Fink. 

Congr. intern, tech. chim. ind. agr. (Budapest 1939) 6 , Ccmpt. 
rend.,’ tome 2/409-26 (1939),- Chem. Abstr. 36, 3623 (1942). 

Obtaining’fodder‘yeast from sulfite liquor. H. Fink and R. 

Lechner. Z. Spiritusind. 62, 251-2 (l939). 

Long-time•feeding of rats with yeast grown on the sulfite waste 
from cellulose manufacture. E. Mangold, A. Columbus and H. 

Hock. Biedermanns Zentr., Abt. B, (n.s.) 11, 357-60 (l939). 

Yeast from waste sulfite liquor*. L. Campbell. Can. Chem. Process 
Inds. 24, 603-5 (1940). 

Yeast for feedstuff from waste sulfite liquor. S. Jansen. 

Papir J. 28, 216-20* (1940 )5 Chem. Abstr. 35, 3440 <1941). 

The protein "schlempe 1 * procedure, and the vitamin B content of 
the protein "schlempe." H. Fink, H. Wentrup, R. Lechner, A. 
Scheunert and K. H. Wagner. Bi 0 * 0 hem. Z.‘ 304, 318'-25 (l940). 

Changes in pH during the culture of yeast in sulfite liquors. 

P. Roine.and J. Erkama. Suomen Ke'mistilehti 14B, 2-3 (l94l)(in 
German); Chem. Abstr. 35, 4911 (1941). 

Yeast growth substances in wood. C. Enders and M. Hegendorfer. 
Biochem. Z. 307, 120-8 (l94l). 

New methods for utilizing the hemicellulose an^ v/aste chemicals 
from the viscose staple, fiber industry. E. Elod. Melliand 
Textilber. 22 , 629 (l94l). 

The plant and research institute of the Phrix Corporation. H. 
Jentgen. Papier Fabr. 39, 257-62 (l 94 l). . 

Utilization of yeast as a by-product in alcoholic fermentation 
of sulfite waste liqupr. L. Broman. Finn. Pap. Timber J. 23, 

182, 184, 186, 188; 190 (l94l); Chem. Abstr. 36,*6798 (1942). 


Technical investigations for the .production of feed yqast from 
sulfite waste liqudr of'coniferous and deciduous wood. H. Fink, 
R. Lechner and R. Illig. Vorratspflege Lebensmittclforsch. 5, 
100-25 (1942); Chem. Abstr. 37, 5501 (1943). 

Feeding stuffs and other alimentary products from wood. E. 
Hagglund. Papier Ztg. 67, 97-9 (1942); Chem. Abstr. 37,.4151 
(1943). „ * * J 

Manufacture of yeast for feeding purposes and human consumption 
from sulfite.waste liquor and slops. S. 0. Rosenqvist. Svensk 
Papperstidn. 45,, 506-15 (1942)(English and German summaries). 

Growing feed yeast, Monilia murmanlca -on thd hydrolysis products 
of plant wastes. M. k . Shimanskii. Chem. Abstr. 37, 2879 (l943) 

Farm feed from wood. E,. M. Schaefer. Feedstuff's 16, No. 15 
18-21 (l944). 

Yeast Gum 

The behavior of yeast gum.in*autolysis and alcoholic fermentation 
E. Salkowski. Z. physiol. Chem. 69* 466-71 (l9ll). 

Contribution to the. knowledge of yeast gum. H. v. Euler and 
A. Fodor. Z. physiol.- Chem# 72, 339-46 (l91l). 

Yeast gum. E. Salkowski. Z. physiol# Chem. 73, 314-6 (l91l). 

Behavior of yeast gum in animal organism. F. Simon. Z. physiol. 
Chem. 77, 218-28 (1912). 

Yeast gum. Y. Hashitani. Bull. Agr. Chem. Soc. Japan 3, 2-14 
(1927); J. Inst. Brewing 33, 347-51 (1927). 

The detection of yeast by the yeast-gum reaction in the 
presence of hydrolytic decomposition products of animal protein 
and animal organs. H. Kraut. Z. Untersuch. Lebensm, 54, 446-9 
(1927). 

Preparation of yeast gum by enzymic decomposition and the detec¬ 
tion of a yeast" gum splitting enzyme in yeast. H.Kraut, F. Eich- 
horn and H. Rubenbauer. Ber. 60B, 1644-8 (1927) 

Yeast gum and the purification of high-molecular compounds by 
adsorption. H. Kraut and F. Eichhorn. Ber. 60B, 1639-43 (1927). 





- 306 - 


Yeast gum* F 0 Stockhausen and K. Silbereisen. Wochschr, Brau. 
52, 145-7 (1935); II, Ibid, 257-9; III, Yeast gum in beer# 
Ibid., 393-7.w ' . ■ . 

Zymase 


* The *production of zymase from-fresh brewery yeast through plasmolys 
P. Rinckleben, Chem, Ztg. 35, 1149-50 (l91lj. 

The juice of the beer yeast. E. Kayser. Compt. rend. 152, 1279- 
80 (1911), • 

Extraction of zymase. A. v. Lebedev. Chem. Ztg. 36, 365 (l912) f 
P. Rinckleben. Ibid. 365 (-Reply to L r .). 

The characteristics of expressed yeast juice and zymase formation 
in yeast. E. Buchner and F. Klatte.' Biochem. Z. 9, 415-35 (l912). 

Correlation of the zymase and reductase of yeast. S. D. L’vov. 

Bull, acad. sci, Petrograd (6) 9, 1171-2002(l9.15)(in Russian). 

Zymase formation in yeast. I. F. Hayduck and H. Haen. Biochem. 

Z. 128, 568-605 (l922). * - 

Preparation of active zymase extracts from top yeast. C. Neuberg 
and H.Lustig. Arch. Bi'oche'm. 1, 191-6 (l942).* 

The preparation of apozym’ase from bakers’* yearst. W. M # Grovier. 
Science (n.s.) 100, 156 (l944). 




- 307 . 


' x 

SUBJECT INDEX 


Actinic and Roentgen rays, action of,, , 1-5 

Adhesives and plastics from 160-161' <• ... ( . 

Aeration, effect of in growing 6-7, 161-164 - • 

Amino acids and other nitrogenous compounds, ..synthesis -of 7-8 

Amino acids, as growth promoters 8-9 1 

Amylases of 9-11 . _ . 

Analytical, general 11-18 
Anemias, effect on 18-19 
Apparatus for production, of . .165-171 
Aut o ly s i s of. 19 - 2T 
» 

Baking, general 21-25, 171-172 

Bakers 1 yeast* 25-27 ~ • . - . 

Beer yeast 27-34, 172-173 

Bios 34-37 
Books 37-40 

Brewers yeast (see Beer yeast) ... 

Cancer, effect on 40-42 

Cane juice and molasses, as a medium for growing,. 42-45, 196-198, 212-214 

Carbohydrates in 49-51 

Carbohydrate metabolism, effect on 45-47 

Carboxylase in 51-52 

Catalase of 48 

Cattle feeding, yeast in 48-49 

Chemicals, miscellaneous, effect of 52-61 

Classification of 61-62 

Composition of, general 63-67 

Compressed 62-63, 173-175 

Conditioning and improving of 176-177 

Continuous addition process fdr growing 177-179 

Coproporphyrin in~ '67-69 

Co zymase of 69-71 

Cultures, preparation of oure 71-72, 215 
Cytochrome of 72-73 

Dehydrogenase of 73-74 

Diet deficiencies, use of in 75-81 
Distillers ! slop, yeast from 179 
Drying and dried 81-83, 180-184 

Effluents, purification of from yeast factories, £3-84, 219 
Enzymes, general 84-93 

Ergosterol (also see Sterols) 193-194, 267-269 
Extracts 93-96, 184 




- 308 - 


Factor Z of 96-97 

Fat in 97-99 

Feed, general 99-101, 185-192 

Fermentation, general 102-112 

Flocculation and granulation of 112-113 

Food, general 113-117, 185-192 

General 117-120 
Glutathion in 120-121 
Glycogen in 122-123 

Growth and growth substances, general 123-131, 193, 

Gum (gee Yeast gum) 

Halogens and halogenated compounds, effect of 131-133 

Hides, treatment of 220 

High temperature yeasts 133 

Hogs, feeding of with yeast; 134-136 

Hormones, effect of 133-134 

Horses, feeding of with yeast 137 

Invertase of 137-140, 195 

Irradiated 140-143 

Magnetic field, action of 143-144 
Maltase of 144 
Metabolism of 145-148 
Metals, effect of 149-151 
Mitogenetic rays of 151-152 

Molasses for growing (see Cane juice and molasses as a medium for 
growing). 

Nitrogen, determination of in 154-155 

Nitrogenous constituents of 152-154 
Nitrogenous nutrients for growing 155-160, 199-201 
Nitrophenols, effect of 221 
Nucleic acid of 222-224 

Organic compounds, action on certain 224-229 

Oxidation and reduction 230-232 

Patents 160-220 

Permeability of the cell 232-233 

Phosphatases of 234 

Phosphates, determination of in 235 

Phosphates and phosphate complexes of 235-237 

Physiology of, general 237-243 




- 309 - 


Pigmented yeasts 244 
Plants, action on 244-245 
Poultry, feeding of with 245-247 
Preparations, general 203-205 
Preservation of 202-203, 247 
Pressuremeter studies of 248 
Production of, general 206-212, 248-250 

Protein, value of yeast 250-251 

Proteolytic enzymes of 252-254 
Pyruvic acid 254-256 

Raw materials for growing, miscellaneous 256-258 
Renal function, effect on 258-259 
Respiration of 259-264 

Roentgen rays (dee Actinic and Roentgen rays) 

Spectroscopy of 264 

Staining of 265-266 

Sterols 267-269 

Stimulants for propagating 216-217 

Sugars, assimilation of by 269-270 

Sugars, fermentation of different by 270-272 

Sulfite liquor for growing (See Y/ood sugar solutions for growing) 
Surplus, utilization of 272-273 

Therapeutic uses of, miscellaneous 217-219, 273-278 

Theses 278-279 

Trehalose in 279 

Two stage process for growing 220 

Types of 279-284 

Uric acid, effect of yeast on exoretion of 285 
Utilization of, by human organism 285-286. 

Vitamins, as growth promoters for 286-288. 

Vitamins in 288-296 

Vitamins, increasing content of 194-195 
Vitamins, separation of from 296-299 
Vitamins, synthesis of by 300-301 

Washing of 301 

Wood sugar solutions for growing 214-215, 302-305 
Yeast gum 305-306 


Zyma se 


306 


- 310 - 


PATENTS 


Adhesives and plastics 160-161 
Aeration process for growing 161-164 
Apparatus for production 165-171 

Baking 171-172 

Beer yeast 172-173 „ _• 

Compressed 173-175 _ 

Conditioning and improving 176-177 

Continuous addition process for growing 177-179 

Distillers 1 slop 179 

Drying and dried 180-184 . . 

Extracts 184 

Feeds and food 185-192 

Growth substances 193 

Increasing, ergosterol content 193-194 
Increasing salts content 194 

Increasing vitamin content 194-195 

Invertase 195 

Molasses for growing 196-198 

Nitrogenous materials for propagation 199-201 

Preserving 202-205 

Preparations, general 203-205 

Production, general 206-212 
Production, from molasses 212-214 
Production from sulfite liquor 214-215 
Pure cultures 215 

Stimulants for propagating 216-217 

Therapeutic preparations 217-219 

Treating hides 220 
Treating yeast plant wastes 219 
Two stage process for growing 220 


Abstr. Bact. 


Abstr. Inst. Phys. 
Chem. Res., Tokyo 


Acta Biol. Exptl., 
Warsaw a 

Acta Chem. Fennica 


Acta Intern. Union 
Cancer 

Acta Path. Microbiol. 
Scand. 

Acta Physiol. Scand. 


Acta Phytochim., Tokyo 

Acta Sc.hoi. Med. Univ. 
Imp. Kyoto 

Agr. Expt. Sta. Univ. 
Tenn. Bull. 

Akad. Wet. Amsterdam 
Versl. nat. 


Allg. Brauer-Hopfen- 
Ztg • 

Allg.Z.Bierbrau. Malz- 
fabr. 


- 311 - • 


Abstracts'of Bacteriology. Baltimore. (Merged 
with Bot. Abstr. to become Biol. Abstr. in 
1926). 

Abstracts from the Bulletin of the Institute 
of Physical and Chemical Research.Tokyo. 
(Vols. 1, 2 under cover of Bulls.; cont f d 
under cover of Sci.Pap.)(ln Eng., Ger,., or 
Esperanto). 

Acta Biologiae Experimentalis. Warsaw. 


Acta Chemica Fennica; Suomen Kemistilehti. 
Helsingfors,. (Latin name dropped with vol. 8, 
no. 2, 1935)(B in Ger. or Eng.) 

Acta International Union against Cancer. Paris 
(in Eng., Fr., Ger., Ital., or Russ.) 

Acta Physio log ica Scand inavi ca . Stockholm.' 

(In Eng., Pr., or Ger.) 

Acta Physiologies Sandinavica. Stockholm. 

(in Eng., Fr., or Ger.) 

Acta Phytochimica; Shokubutsu kwagaku zasshi. 
Tokyo 

Acta Scholae Medicinalis Universitatis 
Xmperialis in Kioto. Kyoto, (in Eng. or Ger. ) 

Agricultural Experiment Station of the University 
of Tennessee Bulletin. Knoxville 

K. Akademie van Wetenschappen te Amsterdam 
Verslag van de gewone vergaderingen der 
afdeejLing natuurkunde. (Title varies slightly^) 

Allgemeine Brauer-und Hopfen-Zeitung. Nurnberg 

T? 

Allgemeine- Zeitschrift fur Bierbrauerei und 
Malzfabrikation. Vienna. (Discontinued in*1928 ) 


- 312 .- 


Am. Brewer 

American Brewer. New York 

Am, Food J. 

American Food Journal. New York (Discontinued 
in 1928)(Superseded by Home Economist and American 
Food Journal; superseded by. Practical Home 
Economist) 

Am. J. Bot. 

American Journal of Botany. New York 

Am. J. Cancer 

American Journal of Cancer. Lancaster,P&* 

Am. J. Diseases 
Children 

American Journal of Diseases of Children. 

Chicago 

Am. J. Hyg. 

American Journal of Hygiene. Baltimore 

Am. J. Med. Sci. 

American Journal of the Medical Sciences. 
Philadelphia 

Am. J. Path. 

American Journal of Pathology. Ann Arbor, Mich. 

Am. J. Pharm. 

American Journal of Pharmacy. Philadelphia 

Am. J. Physiol.- 

American Journal of Physiology. Baltimore 

Am. Med. 

American Medicine. New York 

Am. Nat. 

American Naturalist. Lancaster, Pa. 

Am. Rev. Tuberc,. 

American Review of Tuberculosis. New York 

Am. Soc. Brewing Chem¬ 
ists Proc. 

American Society of Brew r ing Chemists Proceed¬ 
ings 


An. asoc. quim, argentina Anales de la asociacion quimica argentina. 

Buenos Aires 


An. soc. espan. fis. 
quim. 

Anales de la sociedad espaniola de fisica y 
quimica. Madrid 

Analyst 

The Analyst. London 

Angew. Bot. 

Angewandte Botanik (subtitle varies). Berlin 

Angew. Chem. 

Angewandte Chemie. Berlin. (Superseding Z. angew. 
Chem.)(Superseded by Die Chemie in 1942) 


- 313 - 


Ann. 

Justus Liebig*s Annalen der Chemie. Berlin 

Ann. Acad. Sci. 

Fennicae 

Annales Academiae Scientiarium Fennicae 
(Suomalainen Tiedeakatemia). Helsingfors. 

(in Ger. or Eng.) 

Ann. Appl. Biol. 

Annals of Applied Biology. London 

Ann. Bot. 

Annals of Botany. London 

Ann. brasserie dist. 

Annales de la brasserie et de la distillerie. 
Paris. (Superseded by Ann. Ferment.in 1935) 

Ann. bull.soc.roy.sci. 
med.na t.Br uxelies 

Annales et bulletin de la societe royale des 
sciences meclicales et naturelles de Bruxelles 

Ann. chim. applicata 

Annali d.i chimica applicata. Borne. (From Mar. 

1920 to Feb. 1923 as Giorn,chim. ind. applicata) 

Ann. fa1s. 

Annales des falsifications et des fraudes. Paris 

Ann. ferment. 

Annales des fermentations. Paris. (Superseding 

Ann. brasserie dist. in 1935) 

Ann. igiene 

Annali d*igiene (1895-1915 adding "sperimentale”). 
Rome 

Ann. inst. nat. agron. 

Annales de l f institut national agronomique. 

Paris. (Discontinued with vol. 30, 1938?) 

Ann. inst. Pasteur 

Annales de l’institut Pasteur. Paris 

Ann. Mo. Bot. Garden 

Annals of the Missouri Botanical Garden. St. Louis 

Ann.physiol # physico- 
chim. biol. 

Annales de physiologie et de physicochimie 
biologique. Paris 

Ann.Rept.Dept.Agr. 
Bengal 

Annual Report of the Department of Agriculture 
Bengal (Government of Bengal). Alipore, Bengal 

Ann .Re pt. Pa .Agr. 

Expt.Sta.Bull. 

Annual Report of the Pennsylvania Agricultural 
Experiment Station...Bulletin• State College 

Ann.Re pt.Smiths.Inst. 

Annual Report ... of the Smithsonian Institution 
... Washington 


Ann.Repts .Progress 
Chem,London 

Ann. Re v .B i o c hem. 

Ann* univ. Lyon 
Ann. zymol, 

Antonie van Leeuwenhoek 

Apoth e Ztgo 

Arb . ka i s . Ge s undhe i ts amt 

Arb. Reicnsgesundheits- 
amt 

Arch.Anat.Physiol., 
physiolo 

At oh. Biochenio 

Arch.Chem.Farm. , 

Warsaw 

Arch. Chem. Mikrosk. 

Arch.Disease Childhood 

Arch oexpt 1 . Pa th e 
Pharmakolo ' 


Annual Report on the Progress of Chemistry 
(The Chemical Society). London 

Annual Review of Biochemistry. Stanford 
University P. 0., Calif. 

Annales de l T universite de Lyon. (Ser. 3, 
Sciences; sec.B, Sciences physique et chimiques) 


Annales de zymologie. Brussels 




Antonie van Leeuwenhoek. Amsterdam.(Subtitle 
varies). (Superseding Nederland. Tiidsohr. Hyg. 
Microbiol.Serol. in 1934)(ln Eng.,Fr., or Ger.) 


Apotheker Zeitung. Berlin. (Superseded by 
Deutsche Apotheker Zeitung) 


Arbeiten aus den. kaisexlichen Gesundheitsamte. 
Berlin. (Beginning 1919 Arb. Reichsgesundheitsamt) 

Arbeiten aus dem Reichsgesundheitsamte u Berlin 


Archiv fur Anatomie und Physiologic; Physio- 
logische Abteilungo Leipsic, (Merged into 
Pfluger*s Arch* ges. Phvsiel. in 1919) 

Archives of Biochemistry. New York 

Archiwum Chemji i Farmacji; Archive de chimie 
et de pharmacie (Dept*, de Chimie de l’Institut 
d 1 Hygiene d*etat). (in Polish, with translated 
summaries ) Warsaw 

tt 

Archiv fur Chemie und, x&ikroskopie. Vienna 
(Discontinued in 1918) 

Archives of Disease, in Childhood. London 

Archiv fur experimentelle Pathologic und 
Pharmakologie (Beginning with vol^ 110, Dec. 1925, 
as Naunyn-Schmiedeberg ! s. Archiv .fur, etc. ) 

Berlin 


Arch.exjytl.Zellforsch. 
Gewebezucht„ 

Arch.farmacol.sper. 
Arch.ges.Physiol. 

Arch. Hyg. 

Arch, Hyg, Bakt. 

Arch, Intern. Med. 

Arch.intern.pharmaco- 
dynamie 

Arch, intern, physiol. 
Arch. ital. bipl. 

Arch. Mikrobiol. 

Arch, nderland.physiol. 

Arch. Pharm. 

Arch. phys. biol. 

Arch, sci.biol., 
Leningrad 


- 315 - 


tl 

Archiv fur experimentelle Zellforschung 
besonders Gewebezuchtung. Jena 

Archivio di farmacologia’ speYimentale' e science 
affini. Rome 

Archiv fur die gesairfte Physlologie dos Mensohen 
und der Tiere. Bonn. (Beginning- with vol. 132, 
1910, as Pfluger's Arch. ges. Physiol.) 

Archiv fur Hygiene. Munich and Berlin. (Beginning 
with -fcol.101,1929, as Arch. Hyg. Bakt*. ) 

Archiv fur Hygiene und Bakteriologie. Munich 

Archives of Internal Medicine. Chicago 

Archives internationales de pharmacodynamie 
et de therapie, Ghent /fnd/ Brussels, (in vari¬ 
ous;. languages) 

Archives internationales de physiologie. 

Liege; Paris 

Archives italiennes de biologie. Pisa. 

(Superseded by N 0 uvelles archives italiennes 
de biologie; superseded by Revue des archives 
italiennes de biologie in 1938) 

Archiv fur Mikrobiologie. Berlin 

Archives neerlandaises de physiologie. de r 
l^omme et des animaux. (Forms ser. 3 of 
Archives neerlandaises des sciences oxaotes 
et naturelles. Harlem) Amsterdam 

Archiv der Pharmazie (Beginning with vol.262, 
1924, Archiv der Pharmazie und Berichte der 
deutschen pharmazeutischen Ges“e 11schaft).Berlin 

Archives de phvsique biologique. Paris 

Archives des sciences biologiques; Arkhiv 
biologicheskikh Nauk. Leningrad. (Beginning 
with vol. 22, Russian title only, viz. Arkh. 
Biol. Nauk.) 


- 316 - 


Arch, sci .biol.,Naples 
Arch.sci.phys.nat. 

Arch.Suikerind.Nederl. 

Nederl.Ind. 


it 

Arch. Tierernahro 
Tierzucht 

Arhiv Hem.Farm. 


Ark.Agr.Exptl.Sta. 
Bull. 


Arkh.Biol.Nauk 


Arkiv Kemi Mineral. 
Geol. 

Atti congr. intern, 
panificazione 

Atti congr.. naz. chim. 
ind. 

Atti congr. naz. chim. 
pura applicata 


Austral.J.Exptl. 
Biol .'Med .Sci. 

Austral. J. Sci. 


Archivio di scienze biologiche* Naples; Bologna 


Archives des sciences physiques et naturelles; 
Bibliotheque Universelie.*Geneva 

Archief voor de Suikerindustrie en Nederl.en 
Nederlandsch-Indie. Pasoeroean* Java; The 
Hague. (Superseding Archief voor de Suikerin¬ 
dustrie en Nederlandsch-Indie in 1940) 

Arch|v fur Tierernahrung und Tierz*ucht n Berlin. 
(Abt. B of Wissenschaftliches Archiv fur 
Landwirtschaft) 

Arhiv za Hemiju i Farmaciju. Zagreb ,Jugoslavia. 

(in Jugoslavian with added Fr. and Ger. titles) 
(Superseded by Arhiv za Hemiju i tehnologiju) 

•University of Arkansas College of Agriculture, 
Agricultural Experiment Station Bulletin. 
Fayetteville 

Arkhiv Biologicheskikh Nauk (Vsesoiuznyi 
institut eksperimental T noi meditsiny).Leningrad, 
(in Russian with Eng., Fr., or Ger. summaries) 

(For voIs. 1-22 see Arch. sci. biol v Leningrad) 

Arkiv fur Kemi, Mineralogi och Geologi. Stockholm, 
(in Eng., Fr., Ger. or Swed.) 

Atti del congresso internazionale di panificazione 
International Technical Scientific Bread making 
Congress)(1st congr. in Rome) 

Atti del congresso nazionale di chimica 
industriale (2nd congr. in Milan) 

Atti del congresso nazionale de chimica pura 
ed applicata (Associazione italiana di 
chimica, generale ed applicata. Rome)(2nd congr. 
in Palermo) 

Australian Journal of Experimental Biology and 
Medical Science. Adelaide 

Australian Journal of Science. Sydney 



- 317 - 


Bact. Rev* 

Bacteriological Reviews. Baltimore 

Bakers’ helper 

Bakers f helper. Chicago 

Beihefte bot.Centr. 

Beihefte zum botanischen Centralblatt• Dresden, 
(A.bt. 1:Aiaatorcie, Histologie, Morphologie 
und Physiologie der Pflanzen; superseded by 

Abt, A in 1934) 

Beitr. Physiol. 

ii 

Beitrage zur Physiologie. Berlin, (Discontinued 
1934) 

Ber. 

Berichte der deutschen chemischen Gesellscha ft. 
Berlin 

Her.bakt.-agron.Sta. 

Moskau 

Berichte der bakfceriologisch-agronomischen 
Station in Moskau; Vestnik Bakteriologo- 
Agronomicheskaia Stantsiia. Moscow (Ger. 
summaries) 

Ber.deut.bot.Ges. 

Berichte der deutschen botanischen Gesellschaft 
Berlin 

Ber•deut.pharm.Ges. 

Berichte der deutschen pharmazeutischen 
Gesellschaft. Berlin ’(Combined with Arch. Pharm 
in 1924) 

'Ber; ges. Physiol, 
exptl. Pharmakol. 

it 

Berichte uber die gesamte Physiologie und 
experimentelle Pharmakologie (beginning with 
vol.35, 1926, Ser.B of Berichte uber die 
gesamte Biologie). Berlin 

ii 

Ber,Ohara Inst, landw, 
Forsch.,Kurashiki 

it it 

Berichte des Ohara Instituts fur land- 
wirtschaftliche Forschungen in Kurashiki, 
Provinz Okayama, Japan 

Ber.schweiz.bot.Ges. 

Ber,ichte der schweizerischen botanischen 
Gesellschaft. Zurich 

Ber.ungar.pharm.Ges. 

Berichte der ungarischen, pharmazeutischen 
Gesellschaft (Magyar Gyogyszeresztudomanyi 
Tarsas^g Ertesitoje). Budapest, (in Hungarian 
with German summaries) 

Biedermanns Zentr. 

Biedermanns Zentralblatt fur Agrikulturchemie 
und rationellen Landwirtschaftsbetrieb, 

Leipsic. (Beginning with vol.60, also called 
(n.s.) 1931, in 2 Abteilungen; Abt.B: 

Tierernahrung) 


- 318 - 


Bienn*Rept.Agr .Ex pt. 
Sta.Okla, A.M.Coll. 

Biennial Report Agricultural Experiment Station 
Oklahoma A. and M. College. Stillwater . 

Bimonthly Bull. Ohio 
Agr. Expt.Sta. 

Bimonthly Bulletin Ohio Agricultural Experiment 
Station. Wooster 

Biochem. Bull. 

Biochemical Bulletin (Columbia University, 
Biochemical Association) New York. (Dis¬ 
continued 1916) 

Bioohem. J. 

Biochemical Journal. London 

Biochem. Z. 

Biochemische Zeitschrift. Berlin 

Biochim.terap.sper. 

Biochimica e terapia sperimentale. Milan 

Biodynamica 

Biodynamica (Subtitle varies). Normandy, Mo. 

Biokhimiya 

Biokhimiya; Biochimia. Leningrad, (in Russian 
with Eng. or Ger. summaries) _ s< 

Biol. Abstr. 

Biological Abstracts. Menasha, Wis. (Formed 

by union.of Abstr. Bact. and Botanical 

Abstracts,in 1926) 

Biol. Bull. 

Biological Bulletin. Lancaster, Pa. (Super¬ 
seding Biol.Bull.Marine Biol.Lab.) 

Biol,. Bull. Marine 
Biol. Lab. 

Biological Bulletin of the Marine Biologioal 
Laboratory. Woods Hole, Mass. (Superseded 
by Biol. Bull, in 1930) 

Biol. Revs. Cambridge 
Phil. Soc. 

Biological Reviews of the Cambridge Philo¬ 
sophical Society. London, (in Eng., Fr., or 

Ger. ) 

Biol. Zentr. 

• t • ' ' 

Biologisches Zentralblatt• Leipsic 

Biol. Zhur. 

Biologicheskii zhusnal; Journal de,biologie 
(Gosurdarstvennoe biologicheskoe i meditsinskoe 
izdatel T stvoe. Moscow, (in various languages; 
Russian papers with Ger. summaries) 

»» 

Bohm. .Bierbrauer 

Der. Bohmische Bierbrauer. Prague. (Discontinued 
Dec. 1938) 

Bol. ind.com.trabajo, 
Mexico * 

Boletin de industria, comercio y trabajo 
(Secretaria : de . industria, comercio y trabajo). 
Mexico, D.F. (Discontinued 1920) 


-319 


Boll.ist.sieroterap. 

milan. 

Bsllettino dell 1 istituto sieroterapico milanese. 
Milan 

Boll. sez. ital.Soc. 
intern, microbiol. 

Bollettirio della sezione italiana Societa 
internazionale di microbiologia. Milan 

Boll.soo.biol.sper• 

Bollotino v della societa di biologia sperimentale 
Naples. (Superseded by Boll .soc .ita-1 .biol.sper.) 

Boll.soc.ital.biol. 
sper. 

Bollc.ttino della societa italiana di biologia 
sperimentale. Naples. (Vol .1,192-5-6, as Boll, 
soc. biol. sper.) 


Boll. soc. mod. chirurg.Miottino della societa medico-chirurgica di 
Pavia Pavia 


Bol'l.staz.patol. 

vegetale 

Bollettino della r. stazione di patologia 
vegetale. Rome’. (Title varies slightly) 

Brasserie et malterie 

Brasserie et malterie. ’Nancy. (Superseded by 
Brasseur franc.) 

Brasseur franc. 

5 

Brasseur francais. Paris 

Brau-Malzind. 

Brau- und Maizindustrie. Vienna 

Brauer- Hopfen-Ztg. 

Brau- und Hopfen-Zeitung ’’Gambrinus" • Vienna 

Braunkohle 

Braunkdhle. Halle a.S. 

Brennerei Ztg. 

Brennerei-Zeitung (Fachgruppe Kornbrennereien 
der Wirtschaftsgruppe-industrie). Berlin 

Brewer and Malster 

Brewer and malster and beverageur; A monthly 
journal of the brewing, malt, nop, barley and 
beverage'trades. Chicago (Discontinued in 1937) 

Brewers Digest 

Brewers Digest. Beloit, Mich. (Continues in 
part Siebel Technical Review in 1937'and;assumes 
its numbering) 

Brewers J.,London 

Brewers f Journal and hop and malt trades review. 
London 

Brewery Age 

• 

Brewery Age. Chicago (United with Modern Brewer 
* in Feb. 1940 to form Modern Brewery Age) 

Brit.Med.J. 

British Medical Journal. London 


- 320 - 


Brodil’naya Prom. 


Bul.Fac.Stiinte 
* r CernVuti 

Bull.acad.roy.m^d. 
Belg. • • ’ 

Bull.acad.sci., 

Petrograd 


Bull.acad.sci.Urss• 
math.nat. 


Bull. Agr. Chem.Soc. 
Japan 


Bull.Agr.Exptl.Sta. 
Univ.Wis. 


Brodil'naya Promyshlennost (Fermentation 
Industry). Moscow (Superseded by Spirtovaya 
Prom.; superseded by Spirto-Vodochnaya Prom.; 
merged into Pishohevaya Prom.) * ■ 

Buletinul Facultatii de.Stiinte din Cernauti. 
Universitea, Cernauti, Roumania 

Bulletin de l'acad^mi© royale de medecine 
de Belgique. Brussels 

Bulletin de l'academie imperiale des sciences, 
Petrograd (Beginning in 1922 Leningrad). 
(Superseded by Bulletin de l ! academie des 
sciences de Russie; superseded by Bull.aoad. 
sci.URSS, later divided into classes) 

Bulletin de l'academie des sciences de 1'URSS.^ 
Classe des sciences nathematiqueset naturelles. 
Leningrad. 

Bulletin of the Agricultural Chemical Society 
of Japan. Tokyo, (in Japanese; abstracts in 
English)(Beginning in 1935 under cover of 
the society's journal) 

Bulletin ... Annual Report to the Director. 
Agricultural Experiment Station University of 
Wisconsin.. Madison 


Bull.Agr .Res.Inst. 
Pus a 


Bull .Appl.Bot.Genet• 
Plant Breeding, Lenin¬ 
grad 


Bull.assoc.chim. 


Bulletin Agricultural Research Institute Pusa 
(Govt, of India).(Beginning in 1930 Bulletin 
Imperial Institute of Agricultural Research Pusa) 
Calcutta; New Delhi 

Bulletin of Applied Botany, of Genetics and 
Plant Breeding; Trudy po prikladnoi botanike, 
genetike i selektsii (Vsesofuznyi Institut 
prlkladnoT botaniki i novykh kul'tur; Institut 
rastenievodstva. Leningrad, (in Russian, with 
Eng. summaries) 

Bulletin de 1'association des chimistes. Paris 
(Superseding Bull, assoc, chim. suer, dist.) 


- 321 - .. 


Bull. assoc.chim, 
suer. dist. 


✓ \ 

Bull.assoc.eleves 
inst.sup; . ferment. 
Gand 


/ 

Bull.assoc,etud. 
ecole sup, brasserie 
univ. Louvain 


Bull.biol.med. exptl. 
URSS 


Buil.Chem.Soc.Japan 


Bull.Cornell Univ. 
Agr .Expt .St a, 

Bull.inst.agron.sta. 
rech. Gembloux 


Bull.Inst.Phys.Chem. 
Res., Tokyo 


Bull.inst.Sci.Less- 
haft, Leningrad 


Bull.Johns Hopkins 
Hosp, 

Bull. Ohio Agr. Expt. 
Sta. 


Bulletin de 1’association, des ehimistes de 
sucerie, de distillerie et des industries 
agricoles de France et des colonies. Paris. 
(Title varies slightly)(Superseded by Bull, 
assoc, chim) 


Bulletin de 1’association des anciens eleves 
de 1’institut superieur des fermentations de 
Gand. Ghent. (Superseded> by Fermentatio; disc¬ 
ontinued in 1938) 

Bulletin de 1’association des anciens etudiants y 
de 1’ecole sup^rieure de brasserie de 1’universite 
de Louvain. Louvain. (Superseding Bull.trimest. 
assoc, eleves ecole sup^ brasserie univ. 

Louvain in 1930) 

/ / 

Bulletin de biologic et de medecine experimentale 
$e I’URSS. (French edition of Byulleten 
Eksper imental ’noi Biologi-i i Meditsiny). 

Moscow, (in Eng., Fr., Ger., or Ital.) 

Bulletin of the Chemical Society of Japan. 

Tokyo, (in Eng., Fr., Ger., or Japanese) 

Bulletin ... Cornell University Agricultural 
Experiment Station. Ithaca , 

Bulletin de l’institut *agronomique et des 
stations de recherches de Gembloux (institut 
agronomique de l’etat). Gembloux, Belgium 

Bulletin of the Institute of Physical_and Chem¬ 
ical Research (Rikwagaku-kenkyu-jo Iho) 

Tokyo. (In Japanese; abstracts in Eng., Fr. 

Ger., or Esperanto) 

Bulletin de l’institut Scientifique Lesshaft 
(Leningradsku nauchnyi institut imeni P. F. 
Lesgafta). Leningrad, (Papers in Russian, 
resumes in French) 

Bulletin of the Johns Hopkins Hospital. Baltimore 


Bulletin Ohio Agricultural Experiment Station. 
Wooster 


-* 322 - 


Bull.orto bot.univ. 
Napoli 

Bull.School Agr.Forest. 
Taihoku Imp. Univ. 

Bull. sci.pharmacol. 

Bull•sec.sci.acad. 
roumaine 

Bull. soc. chim. 

Bull. soc. chim. Belg. 

Bull.soc.chim.biol. 

Bull. soc. eci. hyg. 
aliment. 

Bull.Torrey Bot.Club 

Bull, trimest. assoc, 
eleves ecole sup. 

Bull.Utsunomiya Agr. 
Coll. ' 

Can.Chem.Met. 

Can.Chem.Process 
Inds. 

Can. J. Res. 


\ 

Bullottino dell’orto botanico della r. universita 
di Napoli. Naples 

Bulletin of the School of Agriculture and 
Forestry Taihoku Imperial University. Taihoku, 
Formosa, (in Jap., Eng., or Ger.; Japanese 
papers with Eng. or Ger. summaries) • 

Bulletin des sciences pharmacologiques• Paris 

Bulletin de la section scientifique de 
lAcademie roumaine. Bucharest, (in Fr* or Ger.) 

x / _ 

Bulletin.de la societe chimique de France. Pans 

Bulletin de la societe chimique de Belgique 
et Recueil des travaux chimiques beiges. 

Brussels 

✓ / 

Bulletin de la societe de chimie biologique. 

Paris 

Bulletin de la societe scientifique d*hygiene 
alimentaire et dAlimentation rationelle de 
l T homme, Paris 

Bulletin of the Torrey Botanical Club. New York 

Bulletin trimestriel de X Association des 
anciens eleves de l'ecole superieure de. 
brasserie de l ! universite de Louvain* (Super¬ 
seded by Bull.assoc.etud.ecole sup # brasserie 
unrv.Louvain) 

Bulletin of the Utsunomiya Agricultural College 
(Utsunomiya Koto-Norin Gakko) Utsunomiya, Japan* 
(Mostly in Japanese; Eng., Fr., or Ger. summaries) 

Canadian Chemistry and Metallurgy. Toronto. 
(Superseded by Can. Chem.Process Inds. in 1938) 

Canadian Chemistry and Process Industries. 

Toronto 

Canadian Uournal of Research. Ottawa. (Beginning 
with vol.13, 1935, divided into 4 sections; 
sec. B, Chemical Sciences) 


- 323 - 


Cancer Res, 

Carnegie Inst.Wash, 
Year Book 

Centr.Bakt.Parasitenk. 

Centr.Zuckerind. 

Cereal Chem. 

Cham. Age, London 
Chem. Abstr. 

Chem. Industries 

Chem. Listy 

Chem, Met .Eng. 

Chem. News 

Chem. Obzor 

Chem. Products 

Chem. Rev. 

Chem.-tech.Rundschau 

Chem. Umsohhu 


\ 


Cancer Research, (international Cancer Re¬ 
search Foundation). Baltimore 

Carnegie Institution of Washington Year Book. 
Washington 

M 

Centralblatt fur Bakteriologie, Parasi- 
tenkunde und Infektionskrankheiten. Leipsic. 
(Beginning 1929 Zentr. Bakt, Parasitenk., 
which see) 

Centralblatt fur die Zuckerindustrie (subtitle 
varies). Magdeburg 

Cereal Chemistry. St. Paul 

Chemioal Age. London 

Chemical Abstracts. Washington 

Chemical Industries. New Haven (Superseding 
Chemical Markets in 1933) 

/ (/ e» _ 

Chemicke Listy pro vedu a prumysk. Prague. 

(In Bohemian; titles also in French) 

Chemical and Metallurgical Engineering. New York 

Chemical News and Journal of Physical Science 
(Beginning 1921 "of Industrial Science”). 

London. (Discontinued in 1932) 

Chemicky Obzor (subtitle varies). Prague. 

(in Bohemian, beginning with vol. 11, 1936) 

(Eng. summaries) 

Chemical Products and the Chemical News. 

London 

Chemical Reviews. Baltimore 

Chemisch-technische Rundschau (subtitle varies) 
Berlin. (Discontinued in 1932) 

Chemische Umschau.' Stuttgart. (Superseded by 
Fettchem. Umschau; superseded by Fette und 
Seifen) 


- 324 - 


Chem. Weekblad 
Chem. Zelle Gewebe 

Chem. Zentr. 

Chem. Ztg. 

Chemistry & Industry 
Chimica ind.agr.biol. 

Chimie & industrie 

Chimie & Industrie^ 
Special No. 

Chronica Bot. 

Civil Eng. 

Clin. med. ital. 

Cold Spring Harbor 
Symposia 

Colloid J.,Voronezh 

Colloid Symp. M 0 nog. 

Colloides biol.clin. 
therap 0 


Chemisch Weekblad. Amsterdam 

Chemie der Zelle und Gewebe. Leipsic 
(Superseding Z.tech.Biol.)(Discontinued 1926) 

Chemisches Zentralblatt. Berlin 

. »» 

Chemiker-Zeitung (subtitle varies). Cothen, 
Anhalt. 

Chemistry & Industry. London. (Under cover 
of U. Soc. Chem. Ind. with separate vol. nos.) 

Chimica nell f industria, nell'agricoltura, 
nella biologia nelle realizzi.^zione 
autorarchiche e corporative. Rome. (Subtitle 
varies) . • 

Chimie & industrie. Paris 

Chimie & industrie, Numero Special. Compte 
rendu analytique du congres de chimie 
industrielle. Paris. (Superseded by Congr. 
chim. ind. commun. in 1934) 

Chronica Botanica (subtitle varies). Waltham, 
Mass, (in various languages) 

Civil Engineering. New York 

Clinica medica italiana. Milan 

Cold Spring Harbor Symposia on Quantitative 
Biology. Cold Spring Harbor, L.I., New,York 

Colloid Journal; KolloidnyY Zhurnal.^(Nauchno- 
Issledovatel*skii Institut Kolloidnoi Khizni). 
Voronezh 

Colloid Symposium Monograph. Baltimore. (Super¬ 
seded by Colloid Symposium AnnualJ 

Colloides en biologie clinique et therapeutique 
Paris. (Discontinued in 1928)(Merged into 
Rev.g/n.colloides; merged into J. chim. 
phys. in 1931) 


- 325 - 


Commun.Sci.Pract. 

Brew, 

Communications on the Soienoe and Practice of 
Brewing (Wallersteins Laboratorium). New York 
(Superseded by Wallerstedn Labs. Commun. in 

1939) 

* . • * 

Compt. rend. 

Comptes, rendus hebdomadaires des seances de 
l T academie des sciences. Paris 

Com pr.rend.acad.agr. 
France 

Comptes rendus hebdomadaires des seances de 
l ! aoademie d*agriculture de France. Paris 

Compt.rend.acad.sci. 

mss 

Comptes rendus de l f academie des sciences de 

1 T URSS. Leningrad. (Ser.A, 1922-33, in 

Russian. New series, beginning 1933, in Ger., 
Fr.,Bng., or in Russian with Ger., .Fr., or 

Eng. summaries) 

Compt.rend.soc.biol. 

* Comptes rendus des seances de la sooiete de 

biologie et de ses filiales et associees. Paris 

Compt.rend,soo,phys. 
hist.nat.Geneve 

S r x 

Comptes rendus des seances de la societe de 
physique et d*histoire naturelle de Geneve. 

(Beginning with vol. 35, 1918 as suppl. to 

Arch, scj.., phys . nat.) 

Compt.rend.trav.lab. 
Carlsberg 

Comptes rendus des travaux du laboratoire 
Garlsberg. Copenhagen. (Beginning with vol. 21, 
1935, in 2 ser., chimique et physiologique) 

Congr.chim.ind. 

Commun. 

Congres de chimie industrielle Communications. 
Paris (Each vol. in 2 tomes; communications 
arranged.alphabetically by authors)(Super¬ 
seding Chimie & industrie. Special No. in 1934) 

Congr.intern.tech, 
chim.ind.a'gr. 

Congres international technique 'et chimique des 
industries agricoles (4th congr.in Brussels) 

(6th congr. in Budapest) 

Contrib.Boyce Thompson 
Inst. 

.Contributions from Boyce Thompson Institute. 
Yonkers 

Cornell Vet. 

Cornell Veterinarian. Ithaca 

Current Sci. 

Current Science. London-Calcutta-Bombay-Madras 


- 326 - 


Dept.Sci.Ind.Res . 
Rept.Food Invest.Bd. 

Deut. Essigind. 

Deut.landw.Presse 

Deut.landw.Tier z• 

Deut.med .Woehschr • 

Deut.Zuokerind. 

Drug Trade News 
Elektr.Sel f skogo Khoz. 


Endocrinology 
Endokrino1o gie 
Enzymologia 

Ergeb. Enzymforsch. 
Ergeb. Physiol. 

it 

Ernahrung 
Expt.Sta.Rec• 


Department of Scientific and Industrial Re¬ 
search. Report of the Food Investigation Board 
(Brit. Govt.). London 

Deutsche Essigindustrie, Berlin 

Deuts-che landwirtschaftliche Presse (Beginning 
with vol. 57, 1930, "vereinigt mit Illustrierte 
landwirtscha ft lie he Zeitung^’ )♦ Berlin 

Deutsche landwirtschaftliche Tierzucht. Berlin 

Deutsche, medizinische Wochenschrift• Leipsic 


Deutsche Zuckerindustrie. Berlin 

Drug Trade News. New York 

Elektrifikatziya Sel’skogo Khozyaistva 
(Electrification of Agriculture)(Vsesoiuznyi 
institut mekhanizatsii i elektrifikatsii sel 1 
skogo khoziaistva)*. Leningrad. ('Beginning with ■: 
vol.8, 1938, Mekhanizatsiia i elektrifikatsiia 
sotsialisticheskogo sel T skogo khoziaistva) 

Endocrinology. Los Angeles 

% * 

Endokrinologie. Leipsic v 

Enzymologia. The Hague, (in Eng., Fr., Ger., or 
Ital.) 

Ergebnisse de.r Enzymforschung. Leipsic 

Ergebnisse der Physiologie. Leipsic. (Superseded 
by Ergebnisse der Physiologie und experimentellen 
Pharmakdlogie; superseded by Ergebnisse der 
Physiologie, biologischen Chemie und experimen¬ 
tellen Pharmakologie Munich in 1935) 

m 

Ernahrung. Leipsic 

Experiment Station Record (U.S. Dept, of 
Agriculture)•.Washington 


- 327 - 


Facts about Sugar 

Fed.Proc.Fed.Am. 

Socs.Exptl.Biol* 

Feedstuffs 

Fermentatio 

Fermentforsch. 

Fertilizer, Feeding 
Stuffs Farm Supplies J. 

Festschr. E, C. 

Bareli 

Festskr.Orla-Jensen 

Fettchem.,Umschau; 

Finn.Pap.Timber J. 

Flour and Feed 

Folia Endocrinol..Japon. 
Folia miorobiol. 

Folia Pharmacol. 

Japon. 

Food 

Food Industries 
Food Manuf. 


Facts about Sugar, New York (Absorbed Sugar, 
including Planter and Sugar Manufacturer, in 
1930, and adopted that name in 1941) 

Federal Proceedings (Federation of Amerioan 
Societies for Experimental Biology). Baltimore 

Feedstuffs. Minneapolis 

Fermentatio. Ghent. (Superseding Bull. Assoc, 
el^ves inst. sup. ferment. Gand) 

Fermentforschung. Berlin 

Fertilizer, Feeding Stuffs and Farm Supplies 
Journal. London. (Superseding Fertilizer and 
Feeding Stuffs Journal in 1924) 

Festschrift Herrn Emil Christoph Bareli ... 
am 40. Jahrestage seiner Tatigkeit irn Hause 
’’Roche” uberreicht ... Basel: 575 pp (1936) 

Festkrift ... in honor of Prof. Dr. S. Orla- 
Jensen ... Odensee: ”Dat Danske Syrevaekker 
Laboratorium.” 126 pp. (lS3l).(Text and trans¬ 
lations in Dan., Ger., Fr.., or Eng.) 

Fettchemische Umschau. Stuttgart. (Superseded 
by Fette u. Seifen. Berlin in 1936) 

.Finnish Paper and Timber Journal; Suomen paperi- 
ja Puutavaralehti. Helsingfors 

Flour and Feed (subtitle varies slightly). 

Milwaukee 

Folia Endocrinologies Japonica. Kyoto 

Folia microbiologies (subtitle varies). Delft, 
(in German)(Discontinued in 1919) 

Folia Pharmacologies Japonica. Kyoto. '(Vol. 1 as 
Folia Japonica Pharmacologies)(ln Ger.,Eng.; or 
in Japanese with Ger. or Eng. summaries) 

Food, Proces-sing-Packing-Marketing. Lo.ndon. 
(incorporating Canning and Food Trade Journal 
in 1935) 

Food Industries, New York 
Food Manufacture. London 


Food Res. 

Fors chungsdienst 

Fruit Products J* 

Fukuoka Ikwadaigaku 
Zasshi 

Ga nn 

Gartenbauwiss. 

Gazz., chim. ital. 

■Giorn biol.applicata. 
ind..chim, 

Giorn.biol.ind.agr• 
aliment, 

'Giorn. chim, ind, 
applicata 

Giorn.risic’oltura 

Glas.Srpske Kral'evska 
AkaeU, Belgrade 

Golden Sea Res.Inst. 
Chem.Bull. 

Hadar 

Handb, biochem.Arb.- 
Methoden 


# 


- 328 - 


Rood Research. Champaign, Ill, 

Forschungsdienst..Neudamm und Berlin. (Super¬ 
seding Deutsche Landwirtschaftliche Rundschau 
in 1936) 

Fruit Products Journal and American Vinegar 
Industry. New York (Superseding,American Vinegar 
Industry) 

n 

Fukuoka Ikwadaigaku Zasshi; Fujuoka Acta Medica 
(Kyushu Imperial University. Faculty of 
Medicine). Fukuoka, Japan- 

Gann; the Japanese Journal of Cancer Research: 
Japanische Zeitschrift fur Krebsforschung. 

Tokyo, (in Eng., Ger., or Japanese) - 

Gartenbauwissenschaft. Berlin 

Gazzetta chimica italiana. Rome 

Giornale di biologia applicata alia industria 
chimica. Bologna. (Superseding Zymologia) 
(Superseded by Giorn.biol.ind.agr.aliment.) 

Giornale di biologia industriale, agraria ed 
alimentare. Bologna. (Superseded by Bollettino 
scientifico della fa colt a di chimica industria le*. 
Universita Bologna in 1940) 

Giornale di chimica industriale ed applicata. Milo 
(Superseded by 'La Chimica e 1 T Industria in 1935) 

Giornale di Risicoltura. Vercelli, Italy. 
(Superseded by Risicoltura in 1939) 

Glasnik Srpske Kral f evska Akademija (Bulletin 
of the Royal Servian Academy). Belgrade 

Golden Sea Research Institute of Chemistry. 
Tanghu. nr.Tientsin. Hopei, China 

Hadar. Tel-Aviv.: (in Hebrew and Eng.) 

Handbuch der biochemischen Arbeitsmethoden. Abt. 
IV. Teil l.Methoden der FermentforsChung. Teil 0. 
Erste Halfte. Nahrungs- und Genussmittel. Berlin 


- 329 - 


Helv.Chim.Acta 

Helvetica Chimica Acta 4 Basel and Geneva 
(in Fr., Ger., or Ital.) 

Hereditas 

Hereditas. Lund, (in Eng., Fr., or Ger.) 

Hilgardia 

Hilgardia. Berkeley 

Hvalrad. Skrift. 

Hvalradste Skrifter. (Norske Videnskaps- 
Akademi). Oslo 

Ind.Eng.Chem. 

Industrial and Engineering Chemistry (Continued 
with vol. 25, 1933, as Industrial and Engineer¬ 
ing Chemistry. Industrial Edition). Washington 

Ind.Eng.Chem.,Anal. 
Ed. 

Industrial and Engineering Chemistry. Analytical 
Edition. Washington 

Ind.ita 1 .conserve 
aliment• 

Industria italiana delle conserye alimentari. 

Parma 

Ind. saochar. ital. 

Industria saccharifera italiana. Genoa and Ferrara 

Indian J. Med. Res. 

Indian Journal of Medical Research. Calcutta 

Indian Med• Gaz. 

Indian Medical Gazette. Calcutta 

Indian Sugar 

Indian Sugar (Indian Sugar Syndicate, Ltd.) 
Cawnpore 

Industria chimica 

Industria chimica. Rome. (Merged with Giorn. 
chim. ind. 'applicata in 1935 to form La Chimica 
e l’Industria. Milan) 

Industria y quim. 

Industria y quimica. Buenos- Airejs 

Inst. Sewage Purif. 

J. Proc. 

Institute of Sewage Purification Journal 
and Proceedings. London 

Intern.Congr.Micro-' 
biol. Rept. Proc. 

International Congress for Microbiology Report 
of Proceedings. (3rd. congr. in New York) 

Intern.Milchwirtsch. 

Kongr • 

Internationaler Milchwirtschafts-Kongress. 1. 
Sektion. Milchviehzucht und Milchproduktion. 
Vortrage. Deutsche Ausgabe. .(9th congr. in 
Copenhagen)(11th congr. as Milchwirtschaft. 
Weltkongres s) 


- 330 - 


Intern.Rev. Sci.* 
Practice Agr. 


Intern. Sugar J. 

Ion, Madrid 

Iowa State Coll. J. 

Sci". 

Izvest.Tsentral.Nauch.- 
Issledov.Biokhim.Inst. 
Pish.Vkusovoi Prom.SSSR 


Izvest.Tsentral.Nauch, 
Issledov.Inst.Pish. 
Vkusovoi Prom. SSSR 


J. Agr.Chem.Soc.Japan 

J. Agr. Res. 

J. Agr. Sci. 

J.Am.Chem.Soc • 


J.Am.Dietetic Assoc. 


J. Am. Med. Assoc. 


J. Am. Pharm. Assoc. 


International Review of the Sqience and 
Practice of Agriculture. Rome. (Superseding 
Mo. Bull.Agr.Intell.)(Superseded by Inter- 
•national Review of agriculture; discontinued 
1928) 

International Sugar Journal. London 

Ion; Revista espanola de quimica applicada. 
Madrid 

Iowa State College Journal of Science. 

Ames 

Izvestiya Tsentral ! nogo N^jachno.-Issledovatel 1 
skogo Biokhimicheskogo Instituta Pishchevoi i 
Vkusovoi Promyshlennosti Narkomsnaba SSSR 
(Bulletin of the Central Scientific Research 
Institute for Biochemistry of the Food Industry 
Peoples Commissiorat of Supply USSR). Moscow. 
(Superseding Izvest.Tsentral.Nauch.-Issledov. 
Inst.Pish. Vkusovoi Prom. SSSR') 

Izvestiya Tsentral T nogo Nauohno-Issledovatel T 
skogo Instituta Pishchevoi i Vkusovoi Promysh¬ 
lennosti Narkomsnaba SSSR; Berichte des 
zentralen biochemischen Forschungsinstituts der 
Nahrungs- und Genussmittel Industrie. Moscow. 
(Beginning with vol. 1932, no. 1, Izvest. 

Tsentral.Nauch.Issledov.Biokh.Inst.Pish. 

Vkusovoi Prom. SSSR) 

Journal of the Agricultural Chemical Society 
of Japan. Tokyo, (in Japanese, abstracts in Eng. 

Journal of Agricultural Research. Washington 

Journal of Agricultural Science. London 

Journal of the American Chemical Society. 
Washington 

Journal of the American Dietetic Association. 
Baltimore 

Journal of the American Medical Association. 
Chicago * 

Journal of the American Pharmaceutical Associa¬ 
tion. Washington 




.. -331- 

J.Appl .Chem., 
Leningrad 

Journal of Applied Chemistry; Zhurnal prikladnol 
khimi (Ser. B of Khimiches-kii Zhurnal). 

Leningrad 

J* Assoo. Official 
Agr. Chem. 

Journal of the Association of Official Agricul¬ 
tural Chemists. Washington 

J• Bact • 

Journal of Bacteriology. Baltimore 

J. Biochem,, Tokyo 

Journal of Biochemistry. Tokyo, (in Eng., 

Fr., or Ger.) 

J. Biol. Chom. 

Journal of Biological Chemistry, Baltimore 

J. Cellular Comp. . 
Physiol. 

Journal of Cellular and ‘Comparative Physiology. 
Philadelphia 

J. Chem. Eng. China 

Journal of Chemical Engineering, China. 

Tientsin. (In Chinese, Eng., or Ger*) 

J. Chem* Soc. 

Journal of the Chemical Society. London. (Vols. 
33-128, 1878-1925, in 2 parts, Trans, and Abstr. 
for later abstracts see British Chemical 
Abstracts) 

J. Chem. Soc. Japan 

Journal of the Chemical Society of Japan 
(Nippon Kwagaku Kwaishi). Tokyo, (in Japanese; 
beginning with vol. 50, 1929^ ‘Table of Contents 
in Eng.) 

J. chim. phys. 

Journal de chimie physique. Paris. (Superseded 
by Journal de chimie physique et de physico- 
chimie biologique in 1939) 

J. Clin. Invest. 

Journal of Clinical Investigations. Baltimore 

J. Coll,Agr .Imp. 

Univ. Tokyo 

Journal of the College of Agriculture.. Imperial 
University of Tokyo. (Title varies slightly) 

(in Eng. or Ger.) 

J. Coll.Soi.Imp. 

Univ. Tokyo 

Journal of the College of Science, Imperial 
'University of Tokyo. (Discontinued with vol-. 45, 
1925)(Superseded by Journal of the Faculty of 
Science, etc.) 

J.Comp.Path. Thera p. 

Journal of Comparative Pathology and Therapeu¬ 
tics, Croyden, England 


- 332 - 


J. Dairy Res* 

Journal of Dairy Research. London 

J. Dairy Sci. 

Journal of Dairy Science. Lancaster, Pa.. 

J, Econ. Entomol. 

Journal of Economic Entomology. •Menasha, Wis. 

J. Exptl. Biol. 

Journal of Experimental Biology. London 

J. Exptl. Med. 

Journal of Experimental Medicine. New York 

^ ' 

J.Faculty Agr. Hok¬ 
kaido Imp. Univ. 

Journal of.the Faculty of Agriculturei' Hok¬ 
kaido Imperial University. Sapporo, Japan 

J.Faculty Eng. Tokyo 
Imp. Univ, 

Journal of the Faculty of Engineering', Tokyo 
Imperial University. (Superseding Journal of 
the College of Engineering, etc.)(in Eng. 
or Ger.) 

J. Franklin Tnst .- 

Journal of the Franklin Institute. Philadelphia 

J. Gen. Physiol. 

Journal of General Physiology.^Baltimore 

J. Home Econ. 

Journal of Home Economics. Washington. (Super¬ 
seding Am 0 Food J.; superseded by Practical 

Home Economist) 

J. Hyg*; 

Journal of Hygiene. London 

* - r 

J. Immunol. 

Journal of Immunology. Baltimore 

J.Inc.Brewers * Guild 

Journal of the Incorporated Brewers’GuiId. 
Chancery Lane, London E.U. 4 * 

J. Ind. Eng. Chem. 

Journal of Industrial and Engineering Chemistry. 
Washington. (Superseded by Ind.Eng.Chem. in 
1923) * * 

J* Indian Inst. Sci. 

Journal of the Indian*Institute of Soience. 
Bangalore*(Superseded by Quarterly Journal, 
etc. in 1938) 

J.Infectious Diseases 

Journal of Infectious Diseases. Chicago 

J. Inst. Brewing 

Journal of the Institute of Brewing. London 

J.Lab.Clin.Med. 

Journal of Laboratory and Clinical Medicine. 

St. Louis, Mo. - 

J.Metab.Res. 

Journal of Metabolic Research. Morristown, N.J. 
(Discontinued in 1926) 


-333- 


J.Mioh. State Med. Soc. 
J. Microbiol., Kiev 

J. Microbiol., Petro- 
grad 

J* Nutrition 
J. Path. Bact. 

J. pharm. Belg. 

J. 'pharm. chim. 
J.Pharm.Soc .Japan 

J. Pharmacol. 

J.Philippine Is.Med. 
Assoc c 

J. Phys • Chem. 

J. Physiol. 

J. physiol.path.gen. 

J. prakt.Chem. 

J.Res.Natl.Bur. 
Standards 

J.Roy.Hort.Soc• 


Journal of the Michigan State Medical Society. 
Detroit 

Journal de Microbiologie; Mikrobiologichnii 
Zhurnal*(Akademiia nauk URSR Institut 
mikrobiologii i epidemiologii). Kiev 

Journal de microbiologie; Zeitschrift fur 
Mikrobiologie; Zhurnal mikrobiologii. Leningrad 
(Discontinued in 1919) 

Journal of Nutrition. Philadelphia 

Journal of Pathology and Bacteriology, 

Edinburgh 

Journal de pharmacie de Belgique (Federation 
des unions et des oeuvres pharmaceutiques 
beiges). Brussels 

Journal de pharmacie et de chimie. Paris 

Journal of the Pharmaceutical Society of 
Japan; Yakugaku zasshi. Tokyo,(in Japanese 
with Ger. or Eng. summaries) 

Journal of Pharmacology and Experimental 
Therapeutics. Baltimore 

Journal of the Philippine Islands Medical 
Association. Manila. (Beginning 1940 "Islands" 
is dropped) 

Journal of Physical Chemistry. Baltimore 

Journal of Physiology. London 

Journal de physiologie et pathologie generale. 
Paris 

tt 

Journal fur praktische Chemie. Leipsic 

Journal of Research of the National Bureau of 
Standards. Washington 

Journal of the Royal Horticultural Society. 
London 


-334- 


J.Russ.Bot.Congr., 
Petrograd 

J. Russ. Phys.-Chem. 
Soc. 

J. S.G.Med.Assoc. 
J.Sci.Agr.Soc.,Tokyo 

J, Sci.Ind.Res.,Delhi 

J. Sci.Tech.,Cawnpore 

J.soc .bot.Russie 


J.Soc.Chem.Ind. 


J.Soc.Chem.Ind. 
Japan 


J. Tenn. Acad. Sci. 


Journal of Russian Botanical Congress; 

Dnevnik Vserossiiskii s ! ezd russkikh 
botanik'ov. (1st congr. in Leningrad)(in 
Russian)(Title varies from later congresses) 

Journal of the Russian Physico-Chemical Society; 
Zhurnal Russkogo Fisiko-Kbimicheskogo 
Obshchestva. Moscow. (Beginning.with vol. 63, 
1931 j the chemical part is continued as Zhurnal 
Obshehey Khirnii, vol. 1 (63)) 

Journal of the South Carolina Medical Associa¬ 
tion. C-reenville 

Journal of the Scientific Agricultural Society; 
Nogaku Kwai Ho. Komaba, Tokyo, Japan. (In 
Japanese, t.-p. in Eng.)(Discontinued in 1931) 

Journal of Scientific and Industrial Research 
(Council of scientific and industrial research). 
Delhi 

Journal of Science and Technology. Cawnpore, 
India 

Journal de la societe botanique^de Russie 
(Russkoe botanicheskoe obshchestvo). Leningrad. 
(Superseded by Journal botanique de l’URSS; 
Botanicheskii zhurnal URSS in 1932) 

Journal of the Society of Chemical Industry. 
London. (Beginning with vol.37, 1918, in 2 
sections. Transactions and abstracts) 

Journal of the Society of Chemical Industry of 
Japan; Kogyo Kwagaku zasshi (Nippon kwagaku 
kwai). Tokyo, (in Japanese; suppl.bindings con¬ 
tain abridged translations in Eng., Fr., or 
Ger.) 

Journal of the Tennessee Academy of Science. 
Nashville 


-335- 


Jahrb.Ver.Spiritus- 
fabr.Deutschland 

Jahrbuch des Vereins der Spiritusfabrikanten 
in Deutschland, etc. Berlin. (Suppl. to 
Zeitschrift fur Spiritusfabrikation)(Discon¬ 
tinued in 1914) 

Jahrb.wiss.Bot . 

Jahrbucher fur wissenschaftliche Botanik. 
Berlin 

Japan J.Dermatol• 

Urol. 

Japanese Journal of Dermatology and Urology. 
Tokyo, (in Japanese with Ger., Fr., or Eng. 
summaries) 

Japan.J.Gastroenterol• 

Japanese Journal of Gastroenterology. Kyoto 

Japan,J.Med.Sci., 

IV Pharmacol. 

Japanese Journal of Medical Sciences. IV 0 
Pharmacology. Tokyo, (in Eng., Fr., or Ger.) 

Japan. Z. Mikrobiol. 
Path. 

Tt 

Japanische Zeitschrift fur Mikrobiologie und 
Pathologie; Nippon Biseubutsugaku byorigaku 
zasshi (Bacteriological Institute, Kyoto 
Imperial University). Kyoto 

Khlebopekarnaya Prom. 

Khlebopekarnaya Promyshlennost (Bakery 

Indus try) (Vsesoyuzny’l / Nauchno-Is sledovatel 1 
skii Institut KhlebopekarnoY Promyshlennost i). 
Moscow 

Kiserletugyi Kozlemen- 
yek 

t! !t 

Kiserlatugyi Kozlemenyek..,; Reports of the 
Hungarian agricultural experiment stations. 
Budapest, (in Hung.; t.-p and table of con¬ 
tents in Hung., Fr., Ger., and Eng.) 

Kleine Mitt.Ver.Was- 
ser,-Boden-Lufthyg. 

Kleine Mitteilungeri des Vereins fur Wasser-, 
Boden- und Lafthygiene. Berlin-Dahlem 

Klin.Wochschr• 

Klin'ische Vfochenschrift• Berlin 

Kollo id. Z. 

Kolloid-Zeitschrift (Subtitle varies). 

Leipsic and Dresden 

Kulturtechniker 

Kulturtechniker (Subtitle varies)(Deutsche 
Kulturtechn-ische Gesellschaft). Berlin 

Kungl.Lantbruksakad, 
Tid. 

Kungl.Lantbruksakademiens T’idskrift. (Title 
also dn Ger., Fr. and Eng.)Stockholm.. 
(Superseding Kungl.Landtbruks-Akademiens 
Handlingar'och Tidskrift in 1939)(Most papers 
have Ger. or Eng. summaries) 


-336- 


La ^Nature 

La.Planter Sugar Mfr. 

Lancet 

Landw. Jahrb. 

Landw. Jahrb.Baiern 

Landw. Jahrb. Schweiz 

Landw .Vers.Sta* 

Landw. Wochschr. Prov. 
Sachsen 

Lesokhim. Prom. 

Macdonald Coll.,McGill 
Univ.Tech.Bull. 

. / 

Magyar Chem.Folyoirat 
Magyar Orvosi Arch. : . 

Med .u .Chem.Abh.med. 
chem..Forsch. I.G.Far- 
benind . 

Med. exptl. 

Med. Klin. 


See Nature, Paris 

Louisiana Planter and Sugar Manufacturer 
(Subtitle varies). New Orleans. (Superseded 
by Planter Sugar Mfr.; merged into Sugar. 

New York) 

Lancet. London 

” _ . . 

Landwirtschaftliche Jahrbucher • Kerim 
(Supplements contain Berichte) 

it . 

Landwirtschaftliches Jahrbuch ‘fur Baiern. 
Munich. (Discontinued in 1934) 

Landwirtschaftliches Jahrbuch der Schweiz. 

Berne. 

s 

Die. Landwirt scha ft lichen Versuchs-Stat ionen. 
Berlin. (Superseded by Z. Tierernahr, 

Futtermittelk. in 1938) 

* tt 

Landwirtschaftliche Wochenschrift fur die 
Provinz Sachsen. Halle a.S. (Superseded by 
Landwirtschaftliche Wochenschrift, Amtsblatt 
Sachsen-Anhalt in 1935) 

Leso.chimicheskaya Promyshlennost; nauchno- 
teknicheskii zhurnal. Moscow,, 

Macdonald College, McGill University 
Technical Bulletin. Quebec 

Magyar "Cherniai FoTyoirat. 'Budapest, (in 
Hungarian with German summaries) 

Magyar Orvosi Archivum (Hungarian Medical 
Archiv)(Beginning with vol. (n.s.) 1*^1900, 
as Orvostudomanyi ertekezesek gyujtemenye; 
Magyar Orvosi Archivum)• Budapest 

Medizin und Chemie Abhandlungen aus^den 
medizinisch-chemischen Forschungsstatten der 
I.G.Farbenindustrie Aktien-Gesellschaft 
(l.GpFarbenindustrie A.G.). Leverkusen a.Rh. 

Medecine experimentale; Eksperimental’na 
Meditsina (Ukrains’kii institut eksperimental* 
noi meditsini). Kiev 

Medizinische Klinik. Berlin 



-337- 


Med. Rec. 

Medd. Vetenskapsakad. 
Nobelinst• 

Mehl u. Brot 
Melliand Textilber. 

Mem.Cornell Univ.Agr. 
Expt. Sta. 

Mikrobiol. Zhur. 
Mikrobiologiya 

Mikrochemie 

Mikrochemie Festschr. 
Fritz Pregl 

Mikrochemie Festschr. 
Hans Molisch 

Mikrokosmos 

Milchwirtscha ft.Forsch. 

Milchwirtsch. 

Weltkongress 

Milchwirtschscft .Zentr. 

Milk Plant Mo. 

Milk Trade Gaz. 


Medical Record. New York (title varies) 

Meddelanden fran Svenska Vetenskapsakademiens 
Nobelinstitut. Stockholm. (Discontinued) 

(Title varies slightly) 

Mehl und Brot. Berlin 

Melliand Textilberichte (continues Melliand f s 
Textilberichte). Heidelberg.* (Superseding 
Textilberichte uber Wissenschaft, Industrie und 
Handel)(Subtitle varies) 

Memoir Cornell University Agricultural Experiment 
Station. Ithaca 

Mikrobiologichnii Zhurnal. See J. Microbiol., 

Kiev 

Mikrobiologiya; Microbiology, journal of general, 
agricultural and industrial microbiology. 

Leningrad /and/^oscow. (in Russian with Eng. 
and Ger. summaries) 

•Mikrochemie. . Vienna . (Subtitle varies)(in Ger., 

Eng. and-Italian with Ger., Eng. and Fr. summaries) 

Mikrochemie. Festschrift zum 60. Geburtstag 
von ... Fritz Pregl. Vienna: 340 pp (1929) 

Mikrochemie. Festschrift zum 80. Geburtstag von 
... Hans Molisch. Vienna and Leipsic: 454 pp 
(1936) 

Mikrokosmos. Stuttgart 

Milchwirtschaftliche Forschungen. Berlin 

Milchwirtschaftlicher Weltkongress. (llth 
congr. in Berlin)(9th congr. as Intern. 
Mllchwirtsch. Kongr.) 

MilchwiiHschaftliches Zentralblatt. 

Neue Folge der Milch-Zeitung und ihrer 
wissenschaftlichen Beilage. Hanover 

Milk Plant Monthly. Chicago 

Milk Trade Gazette. London 


-338- 


Mitt .deut.Landw.Ges. 

Mitt.Lebensm.Hyg. 

Mlekarske Li sty 

Mo.Agr.Expt.Sta. 
Re.£, ? . Bull, 

Mo.Bull.Agr*1 nt ©11, 

Modern Brewery Age. 

Monatsh. 

* 

Monatsschr, Kinder-? 
he ilk, 

Monit.sci. 

Muhlenlab. 

4 

* a " • 

Munch,med.Wochschr, 

Nachr.Ges.Wiss.Got¬ 
tingen, math.phys,. 

Nature . . 

Nature, Paris 


Mitteilungen der deutschen Landwirtschafts- 
Geseilschaft, Berlin. (Superseded by 
Mitteilungen fur die Landwirtschaft) 

Mitteilungen. aus dem Gebiete der 
Lebensmitteluntersuchung und Hygiene. Berne. 

(in Ger . or Fr...) 

Mlekarske Listy. (Milk journal). Prague. 

(in Bohemian) 

University of Missouri College of Agriculture, 
Agricultural Experiment Station Research 
Bulletin. Columbia 

Monthly. Bulletin of Agricultural Intelli¬ 
gence and Plant Diseases. Rome. (Superseded 
by Intern.Rev.Sci.Practice Agr.; superseded 
by International Review of Agriculture in 1927) 

Modern Brewery Age. Chicago. (Merger of 
Bre'wery Age and Modern Brewer) 

Monatshefte fur Chemie und verwandte Teile 
anderer Wissenschaften. Vienna 

Monatsschrift fur Kinderheilkunde. Berlin 


Moniteur scientifique du Docteur Quesneville. 
Paris. (Discontinued in 1926)(Combined with 
Revue de chimie industrielle) 


Muhlenlaboratorium. Leipsic. (Suppl. to Die 
Muhle) 

Munchener medizinische Wo chensc hrift. Munich 

Nachrichten von der t! Gesellschaft der 
Wissenschaften zu GottLngen. Mathematisch- 
physikalische Klasse 

Nature. London 

La Nature. Paris 








Naturwi s sens cha ften 


Die Naturwissenschaften. Berlin 


-339- 


Natuurw. Tijdschr. 

Natuurwetenschappelijk Tijdschriffc (Natuuren 
geneeskundige Vennootsohap,), Antwerp 

Nauch.Zapiski Sakhar 
Prom, 

Nauchmye Zapiski po sakharnoi - Promvshlennosti 
(.vsosoiuznyi nauchno-issledovatel 'skit 
institut sakharnoi' promyshlennosti). Kiev. 
(Vols. 9-10,1930-34, No, 36 as Naukovi 

Zapiski z Tsukrovo'i Promyslovosti) 

Nederland.Tijdschr, 

Hyg.Microbiol,Serol• 

N^derlandsch Tijdschrift voor Hygiene, 
Microbiologie et Serologie, Leyden, (Mostly 
in Dutch)(Superseded by Antonie van 
Leeuwenhoek in 1934) 

New Engl.J.Med. 

New England Journal of Medicine, Boston, 
(Superseding Boston Medical and Surgical 
Journal in 1928) 

New Zealand J.Soi. 
Tech, 

New Zealand Journal of Science and Technology, 
Section B: General section. Wellington 

Nutrition Bull,Coll, 
Agr.Natl.Univ.Peiping 

Nutrition Bulletin Department of .Agricultural 
Chemistry, College of Agriculture, National 
University of Peiping. (Series B in Eng.) 

Ob s t -Gemu s e -Ve rwe r - 
tungsind. 

Obst- und Gemuse-Verwertungsindustrie (sub¬ 
title varies). Brunswick 

»» 

Osterr.Chem.Ztg, 

ii 

Osterreichische Chemiker-Zeitung. Vienna 

Oesterr,-ung.Z, 
Zuokerind, 

it 

Oesterreichisch-ungarische Zeitschrift fur 
Zuckerindustrie und Landwirtschaft. Vienna. 
(Discontinued in 1917?) 

Oil Soap 

Oil & Soap. Chicago 

Okayama Igakkai-Zasshi 

Okayama-Igakkai-Zasshi (Mitteilungen der 
medizinischen Gesellschaft zu Okayama). 
Okayama, Japan 

Okla ,A,M,Coll, Agr, 

Expt,Sta.Mim.Cir, 

Oklahoma A. and M, College Agricultural Ex¬ 
periment Station Stillwater Mimeographed 
Circular 

Onderstepoort J, Vet, 
Sci, 

Onderstepoort Journal of Veterinary Science 
and Animal Industry. Pretoria 


-340- 


Orig•Commun•Intern. 
Congr. Appl•Chem • 

Pa.Agr.Expt.Sta.Bull. 

Papier-Fabr. 

Papier Ztg. 

Papir J. 

*Pathologica 
Penna.Med. J. 

Petit J. brasseur 

I! . . , 

Pfluger’s Arch, ges. 
Physiol• 

Pharm. Acta Helv. 

Pharm. Franc. 

5 

Pharm, J. 

Pharm. Post 

Pharm. Presse 

Pharm. Weekblad 

Pharm. Zentralh. 

Pharm. Ztg. 


Original Communications ... International 
Congress of Applied Chemistry. (9th in 
Washington and New York) 

Pennsylvania Agricultural Experiment 
Station Bulletin. State College 

Der Papier-Fabrikant. Berlin 

Papier-Zeitung. Berlin 

Papir-Journalen. Oslo 

Pathologica. Genoa 

Pennsylvania Medical Journal. Harrisburg. 
(1923-1928 as Atlanta Medical Journal) 

Petit Journal du brasseur. Brussels 

tr « 

Pfluger's Archiv. fur die gesamte Physiologie 
des Menschen und der Tiere. Berlin. (Contin¬ 
uing Arch.ges.Physiol.) 

Pharmaceutica Acta Helvetica. Zurich. 

(Suppl. to Schweiz.Apoth.Ztg.) 

Pharmacie Francaise. Paris 
* 

Pharmaceutical Journal. (Subtitle varies). 
London 

Pharmazeutische Post, Vienna. (Superseded 
by Wiener pharmazeutische Wochenschrift 
in 1938) 

Pharmazeutische Presse. Vienna, (includes 
suppl. Wissensahaftlich-technisches Heft) 
(Continued in its suppl. in 1933, and dis¬ 
continued in 1938) 

Pharmaceutisch Weekblad voor Nederland. 
Amsterdam. (Superseded by Pharmazeutisch 
Weekblad in 1940) 

it 

Pharmazeutische Zentralhalle fur Deutschland. 
Dresden 

Pharmazeutische Zeitung. Berlin. (Discon¬ 
tinued in 1937) 




-341- 


Philippine J. Soi. 

Philippine Jomrnal of Science. Manila 

Physiol. Abstr. 

Physiological Abstracts. London. (Super¬ 
seded by British Chemical and Physiological 
Abstracts. AXII. Physiology and biochemistry 
in 1938) 

Pish. Prom. 

Pishchevaya Promyshlennost SSSR. Narodnyi 
komissariat pishchevoi promyshlennosti 

SSSR. Moscow 

Plant Physiol. 

Plant Physiology. Lancaster, Pa. 

Planta 

Planta. Berlin. (Abt.E of Zeitschrift fur 
wissenschaftliche Biologie) 

Planter Sugar Mfr. 

Planter and Sugar Manufacturer. New Orleans 
(Superseding La. Planter and Sugar Manu¬ 
facturer ) (Merged with Sugar into Facts 
about Sugar in 1930) 

Poultry Sci. 

Poultry Science. Menasha, Wis., 

Praktika Akad.Athenon 

Praktika tes Akademias Athenon (Akademia 
Athenon). Athens, (in.Greek, Fr., or Ger.) 

Prensa med. mex. 

Prensa medica mexicana. Mexico 

Press© med., Paris 

Presse medicale. Paris 

Printed Repts.Hawaiian 
Sugar Planters Assoc. 
Rept oExpt.Sta. 

Printed Reports of the,... Annual Meeting 
of the Hawaiian Sugar Planters Association. 
Report of the Commission in Charge of the 
Experiment Station. Honolulu. (Superseding 
Proceedings in 1941*) • . ^. 

Problems Animal Hus¬ 
bandry, Moscow 

Problems of Animal Husbandry; Problemy 
Zhibotvodstya (Vsesofbznyi nauchno- 
issledovatsl*skii institut zhivotnovodstva)„ 
Moscow 

Proc.Acad.Sci.Am- 

sterdam 

Proceedings of the Royal Academy of Sciences 
of Amsterdam (K.Akademie van Wetenschappen). 
Amsterdam, (in Eng. y Fr*, Ger., or Dutch) 

Proc.Am-.Phil.Soc. 

Proceedings of the American Philosophical 
Society. Philadelphia 


-342- 


Proc.A&soc. tec. 
azucar. Cuba 

Proc. Chem. Soc. 

Proc.Food Conf.Inst* 
Food Tech. 


Proc.Hawaiian Sugar 
Planters Assoc.Rept. 
Expt. Sta. 


Proc.Imp.Acad.Tokyo 


Proc.Indian Acad.Sci. 


Proc.Inst.Sci.Res. 
Food Ind., Leningrad 


Proc.Intern. Conf. 
Flour Bread Manuf. 


Proc.Iowa Acad.Sci. 


Proc.Linn.Soc. 

N.S. Wales 

Proc.Natl.Acad. 

Sci. U.S.A. 

Proc.Roy.Soc.London 


Proc.Sci.Inst.Vitamin 
Res. USSR 


Proceedings of the ... Asociacion de tecnicos 
azucareros de Cuba. Habana 

Proceedings of the Chemical Society. London 

Proceedings of the ... Food conference of 
the Institute of the Food Technologists. 

(1st conf. in Chicago, Ill.). Uhampaign. 
(Title of later Proceedings varies slightly) 

Proceedings of the ... Annual Meeting of the 
Hawaiian Sugar Planters’ Association. Report 
of the Commission in Charge of the Experiment 
Station. Honolulu. (Superseded by Printed 
Repts. in 1941) 

Proceedings of the Imperial Academy. Tokyo. 
(In Eng., Fr 0 , or Ger.) 


Proceedings of the Indian Academy of Sciences. 
Bangalore 

Proceedings of the Institute for Scientific 
Research in Food Industry (Nauchno- ^ 
Issledovatel’skii Institut Pishchevoi 
Promyshlennosti). Leningrad, (in Russian 
with translated summaries) 


Proceedings of the International Conference 
on Flour and Bread Manufacture. (1st conf. 
in Prague) 

Proceedings of the Iowa Academy of Science. 
Des Moines 

Proceedings of the Linnean Society of New 
South Wales. Sidney 



Proceedings of the National Academy of Sciences 
of the United States of America. Washington 

Proceedings of the Royal Society of London. 
Series B. Biological Sciences 

Proceedings of the Scientific Institute for 
Vitamin Research of the USSR; Trudy 
Veesoiuznyi n&uchno-issledovate1’skii 
vitaminnyi institut SSSR. Leningrad 



■343- 


Proo. Soc. Biol. 

* Chemists India 

Proceedings of the' Society of Biological 
Chemists India. Bangalore 

Proc. Soc. Exptl. 
Biol. Med. 

Proceedings of the Society for Experimental 
Biology and Medicine. New York 

Proc. Sugar Tech. 
Assoc. India 

Proceedings pf the Sugar Technologists’ 
Association of India. Cawnpore 

Protoplasma 

Protoplasma. Berlin 

Przemysl Chem. 

Przemysl Chemiczny. Warsaw 

Pub .Health Repts. U.S. 
Pub.Health Serv. 

Treasury Department Public Health Reports, 
United States Fublic Health Service. Washington 

Pure Products 

Pure Products. New York (Discontinued in 1921) 

Quaderni ndtriz. 

Quaderni della nutrizione. Bologna 

Quart.J.Indian Chem. 
Soc. 

Quarterly Journal of the Indian Chemical 
Society. Calcutta. (Superseded by the Soc’s. 
Journal in 1928) 

Quart. J. Med. 

Quarterly Journal of Medicine. London 

Quart J. Pharm. 

Pharmacol. 

Quarterly Journal of Pharmacy and 'Pharmacology 
(subtitle varies). London 

Rass.clin.terap. 
sci. affini 

Rassegna di clinica terapia e scienze affini. 
Rome 

Rec. trav. chim. Pays- 
Bas 

Recueil des travaux chimiques des' Pays-Bas 
(vols. 16-38, 1897-1919, adding f, et de la 
Belgique”). Dordrecht 

Rend.accad.Italia, 
fis.mat.nat. 

Atti ... Rendiconti della reale accademia 
d*Italia ... della cl’asse di science fisiche, 
matemati’che e naturali. Rome. (Superseding 

Rend, accad. Lincei, fis.mat.nat. in 1939) 

Rend, accad Lincei, 
fis.mat.nat• 

Atti ... Rendiconti della reale accademia 
dei Linceij Classe di science fisiche, 
matematiche e naturali. Rome. (Title varies 
slightly) 

Rend.accad.sci• 

Bologna, fis. 

Rendiconti delle sessioni della r. accademia 
delle scienze dell* Istituto di 'Bologna. 

Classe di scienze fisiche 


\ 


-344- 


Rend. 1st, sanita publ. Rendiconti istituto di sanita publica. ,Rome 


Rept. Central Lab. 
S.Manchuria Ry. Co. . 

Report of the Central Laboratory. South 
Manchuria Railway Company. Dairen.(in Japanese) 

Rept.Hawaii Agr. 

Expt. Sta, 

Report of the Hawaii Agricultural Experiment 
Station. Honolulu _. 

Rept.Sugar Expt.Sta. 
Tainan 

Report of the Government Sugar Experiment 
Sta-tion, Tainan, Formosa. (Eng. resumes) 

Res .Bull.Agr.Expt• 

Sta.Iowa 

Research Bulletin. Agricultural Experiment - 
Station Iowa State College of Agriculture. Ames 

Reunion Soc. Beige 

Biol. 

Reunion de la Societe Beige de Biologie 
(included in Compt. rend, soc.biol., which 
see) 

Rev. chim. ind. 

Revista de chimica industrial. Rio de Janeiro 

Rev. cienc., Lima , 

Revista de ciencias (Facultad de ciencias 
biologicas, fisicas i matematicas de la 
universidad mayor de San Marcos). Lima 

Rev. gen. ohim. 

Revue generale de chimie pure et appliquee.. 
Paris. (Discontinued 1918) 

Rev. gen.colloides 

Revue generale des colloides. Paris. (Title 
varies slightly)(Merged into J. chim.phys. 

1931) 

Rev. hyg. med. 
prevent • 

Revue d*Hygiene et de medecine preventive. 

Paris . 

Rev. ind .agr . Tucuman 

-• / 

Revista industrial y agricola de Tucuman. 

Tucuman, Argentina 

Rev.pathol.comp.hyg. 

Revue de pathologie comparee et d'hygiene 
g^ne'rale. Paris 

Rev.prod.chim. 

Revue des produits chimiques et l’actualite 
scientifique reunies. Paris 

Rev-, sud-americana 
endocrinol.inmunol• 
quimioterap. 

Revista sud-americana de endocrinologia, 
inmulogia, quimioterapia. Buenos Aires. 

Rev., vit .• 

Revue de viticulture. Paris 



-345- 


Rif. Med lea 

Riforma Medica. Naples 

Riv. biol, 

Rivista di biologia. Perugia, Italy 

S • Afr, J. Sci. 

South African Journal of Science. 

•Johannesburg 

Sanit. Rec. 

Sanitary Record (subtitle varies). London 
(Superseded by Municipal Engineering and 
Sanitary Record; superseded by Municipal 
Engineering, Sanitary Record and Municipal 

Motor) 

Schrift.zentr•biochem 0 
For sch.Inst.Nahr.-Ge- 
nussmittelina. USSR 

Schriften des zentralen biochemischen 

Forschungs-Instituts der Nahrungs- und 

Genussmittelindustrie USSR; Trudy Tsentral 1 - 
nogo Nauchno-Issledovatel f skogo Biokhimiches- 
kogo Institute Pishchevoi i Vkusovoi 
Promyshlennosti Narkomsnaba Soyuza SSR. 

Moscow, (in Russian with German summaries) 
Superseded by Schriften des zentralen 
Forschungs-Instituts der Lebensmittelchemie 

USSR; Trudy Tsentral*nogo Nauchno-Issledovatel' 
skogo Instituta Khimii Pishchevykh Sredstv 
Narkomsnaba SSSR in 1933; discontinued 1935?) 

Schweiz.Apoth.Ztg. 

Schweizerische Apotheker-Zeitung. Zurich. . 
(Continuing Schweizerische Woohenschrift fur 
Chemie und Pharmacio in 1914) 

Schweiz.Brau.Rundschau 

Schweizer-Brauerei Rundschau. Ceres Verlag> 
Postfach Zurich 2, Switzerland 

Schweiz. Chern. Ztg. 

Schweizerische Chemiker-Zeitung. Zurich. 
(Superseded by Technik und Industrie und 
Schweizer Chemiker-Zeitung in 1923) 

Schweiz.med. Wo chschr. 

Schweizerische medizinische Woohenschrift. Basel 

Sci. Agr. 

Scientific Agriculture. Ottawa 

S c i. # Pa p. Inst. Phys . 
Chem.Res., Tokyo 

Scientific Papers of the Institute of 

Physical and Chemical Research; Rikwagaku- 
kenkyu-jo iho. Tokyo, (in Eng. or Ger.) 

Sci.Proc^Roy-Dublin 

Soc. 

Scientific Proceedings of the Royal Dublin 
Society 


- 346 - 


Soi.Repts.Imp.Inst, 
Agr .Res .Fusa 

Sci.Repts.Tohoku 
Imp.Univ.,biol. 

Science 

Science Progress 
Sei-i-kwai Med, J. 

Seifenfabr. 

Semana mod.,, Buenos 
Aires 

Sewage Works Eng. 

Sewage- Works J. 

Sitzber .Akad.Wiss • 
Wien .,j math.nat,, Abt,l 

Sitzber.preuss. 

Akad. Wiss, 

Skand*Arch.P]iysiol.... 


Scientific Reports of the Imperial Institute 
of Agricultural Research Pusa (Govt, of 
-India), Calcutta; New Delhi, (Superseded by 
Scientific Reports of the Imperial Agricultural 
Research Institute, New Delhi iR 1939-40) 

Science Reports of the Tohoku Imperial Uni¬ 
versity, Fourth Series: Biology; Tohoku 
teikoku daigaku* Sendai, (in English) 

Science (subtitle varies )*, Lancaster, Pa, 

Science Progress (subtitle varies slightly), 
London 

. . .... 

Sei-i-kwai Medical Journal." Tokyo, (Each no, 
in 2 parts; Eng, and Japanese)(Superseded 
by Sei-i-kai Med, J, in 1935) 

Der Seifenfabrikant, Berlin. (Superseded by 
Zeitschrift der deutschen Oel- und 
Fettindustrie; discontinued in 1926) 

Semana Medica. Buenos Aires 

Sewage Works Engineering and Municipal 
Sanitation. New York 

Sewage Works Journal. New York. .. 

Sitzungsbericht der kaiserlichen Akademie 
der Wissenschaften in Wien, Mathematisqh-< 
naturwissenschaftliche Klasse. Abt. 1 . 

Vienna. (With vol, 214, 1916, "kaiserlichen” 
is dropped) 

Sitzungsberichte der Koniglichen preussischen 
Adakemie der.Wissenschaften. Berlin. .(Be¬ 
ginning 1919 "Koniglichen” is dropped) 
r (Superseded by the academy’s,Jahrbuch in 1939) 

' 1? *~V>" 

Sk^ndinavisches Archiv fur Phvsiologie. 

Leipsic. (in Eng., Fr., or Ger,)(Superseded by 
Acta [Ph 3 Asi 0 l.Sc.and, in 1940) 









-347- 


Soc.intern.Microbiol, 
Boll.sez.ital. 

Soft Wheat Millors 
Assoc.Bull. • 

Soil Sci. 

Soobshch. Biuro 
Chastn.Rast. 

Southern Med. J. 

Sovet. Sakhar 

Spirtovaya Prom. 

Spirto-Vodochnaya Prom 

Stain Tech. 

Staz. sper. agrar. 
ital. 

Strahlentherapie 
Stud.Inst.Divi Thomae 

Suddeut. Apoth. Ztg. 
Sugar 

Sugar News 


Societa internetionale di microbiologia 
Bollettino della sezione italiana. Milan 

Soft Wheat Millers Association Bulletin. 
Nashville 

Soil Science. Baltimore 

Soobshcheniya Biuro Chastnomu Rastenievodstvu; 
Mitteilungen des Bureau f\ir speziellen 
Pflanzenbau am wissenschaffclichen Comite 
des Ministeriums fur Landwirtschaft. Leningrad, 
(in Russian) 

Southern Medical Journal. Birmingham, Ala. 

Sovetskii Sakhar (Vsesoiuznoe ob”edinenie 
sakharnoT promyshlennosti). Moscow 

Spirtovaya Promyshlennost• Moscow. (Super¬ 
seding Brodil T naya Prom.) (Superseded by 
Spirto-Vodochnaya Prom, in 1937) 

, Spirto-Vodochnaya Promyshlennost. Moscow. 
(Merged into Pish.Prom, in 1941) 

Stain Technology. Geneva, N. Y. 

Stazione sperimentali agrarie italiana 
(subtitle varies). Modena. (Discontinued in 
1926) 

Strahlentherapie. Berlin 

Studies of the Institutum Divi Thomae of 
the Athenaeum of Ohio). Cincinnati 

Suddeutsche Apotheker-Zeitung. Stuttgart 

Sugar; An English and Spanish technical 
journal devoted to the agriculture and manu¬ 
facture of sugar. Chicago; New York. (Merged 
into Facts about Sugar in 1930; resumed name 
of Sugar in 1941) 

Sugar News (subtitle varies). Manila 


-348- 


Suomen kemistilehti 

Surco, Madrid 
Surveyor 

Svensk Kem. Tid. 

Svensk Papperstidn. 

Svenska Bryggareforen. 
Manadsbl. 

Tabulae biologicae 

Tech.Bull.Mich. 

Agr.Expt.Sta. 

Tek. Tid., kemi . 

Teknillinen Aikakaus- 
lehti 

Tids .Hermet ikind. 

Tids. Kemi 

Tids. Kjemi Bergv. 

Tohoku J. Exptl.Med. 

Trans.Am.Inst. 

Chem. Engrs. 

Trans.Am.Microscop. 

Soc. 

Trans.Dynamics Devel¬ 
opment, Moscow 


Suomen kemistilehti; Acta Chemica Fennica 
(Suomalaisten kemistien seura). Helsingfors. 
(With vol. 8, no. 2, 1935, Latin name;i$ dropped 
(Section B mostly in Eng.) ~ ' 

Surco; .Boletin del Consejo superior de 
cameras oficiales agricolas. Madrid 

Surveyor and Municipal and County Engineer 
(subtitle varies). London 

Svensk Kemisk Tidskrift. Stockholm, (in Swed. 
and Ger.) 

Svensk Papperstidning. Stockholm 

Svenska Bryggareforeningen Manadsblad. 

Stockholm 

Tabulae biologicae(vols. 7-12, 1931-6, 
adding "periodicae"). The Hague 

Technical Bulletin Michigan Agricultural 
College Experiment Station. East Lansing 

Teknisk Tidskrift. Stockholm. (Upplaga C: kemi) 

Teknillinen Aikakauslehti (Suomala'inen 
teknikkojen seura). Helsingfors 

Tidsskrift for Hermetikindustri (Norwegian 
Canners Export Journal). Oslo 

Tidsskrift for Kemi, Farmaci og Terapi. Oslo 

Tidsskrift for Kjemi og Bergvesen. Oslo 

Tohoku Journal of Experimental Medicine 
(Tohoku teikoku daigaku). Sendai, Japan. 

(in Eng., Fr., or Ger.) 

Transactions of the American Institute of 
Chemical Engineers. Philadelphia 

Transactions of the American Microscopical 
Society. Menasha, Wis. 

Transactions on the Dynamics of Development; 
Trudy po Dinamike Razvitiya (institut 
zhivotnovodstva). Moscow 



-349- 


Trans.Intern.Chem.Eng. 

Congr.World Power Conf. 
Trans. Roy, Soc. Can. 


Trans. Tottori Soc. 
Agr. Sci. 


Trav.lab.biogeochim. 
acad. sci. URSS 


Trudy Lab.1zuch.Belka 
Belkov.Obmena Org. 
Vscsoyuz.Akad.Sel 1 sko 
Khoz.Nauk Lenina 


U.S. Bureau Animal 
Ind., A.H.D. 


U.S. Dept.Agr.Bur. 
Chem.Bull. 

U.S. Dept. Agr. Bur. - 
Chem.Cir. 

Uchenya Zapiski Kazan. 
Gosud.Zootekh.Vet.Inst• 
Baumana 

Ukrain©Khem.Zhur. 


Transactions of the International Chemical 
Engineering Congress of the World Power 
Conference. (1st congr. in London) 

Transactions of the Royal Society of Canada. 
Ottawa. (Beginning 1914 in sections: III, 
mathematical, physical and chemical sciences; 
IV, biological sciences) 

Transactions of the Tottori Society of 
Agricultural Science; Tottori Nogaku- 
Kwaiho. Tottori, Japan, (in Japanese, table 
of contents and bibliographies in Eng.) 

Travaux du laboratoire biogeochimique. de 
l'academie des sciences de l’URSS; Trudy 
Biog4okhimicheskoT Laboratorii Akademiya 
Uauk SSSR. Leningrad, (in Fr. or Russian) 

Trudy Laboratorii po Izuoheniyu Belka i ♦ 

B lkovogo Obmena v Organizme (Vsesoyuznaya 
Akademiya Sel T sko Khozyaistvennykh Nauk 
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maries in Arbeiten des Laboratoriums fur 
Proteinforschung Referate (Lenin-Akademie 
fur Landwirtschaftliche Wissenschaften). 
Leningrad t 

United States Department of Agriculture. 
Bureau of Animal Industry. Animal Husbandry 
Division. Washington 

United Spates Department of Agriculture 
Bureau of Chemistry Bulletin. Washington 

United States Department of .Agriculture 
Bureau of Chemistry Circular. Washington 

ychenye Zapiski ^azanskogo Gosudarstvennyi 
Zootekhnicheskii veterinarnii Instituta 
im. N,E. Baumana. Kazan. (Superseding 
Uchenye Zapiski Kazan Veterinarnii Instituta) 

Ukrains T kii KhemichniT' Zhurnal. Kharkov. 

(In Russian or Ukrainian) 


'350- 


Umschau 


Die ttnschau (subtitle varies). Frankfurt a. M. 


Univ.Calif.Publ. 
Physiol• 

Univ. Colo. Stud. 


Vestnik Ceskoslov. 
Akad. Zemed. 


Vie agr. rurale 


University of California Publications in 
Physiology. Berkeley 

University of Colorado Studies. Boulder 

Vestnik Ceskoslovenske Akademie Ze'medelske; 
Bulletin of the Czechoslovak:Academy of 
Agriculture. (Ceskoslovenska Akademie 
Zemed^lska). Prague, (in Bohemian, usually 
with Eng., Fr., or Ger. summaries) 

La vie agricole et rurale. Paris - 


Vinodelie:Vinogradarstvo V.inodelie i Vinogradarstvo &SSR. Moscow 


Virchows Arch.Path. 
Anat. 

Vitamine Hormone 
Vom Wasser 
Voprosy Pitaniya 


Vorratspflege Lebens- 
mittelforsch. 

Wallerstein Labs. 
Commun. 


Waseda Appl.Chem. 
Soc. Bull* 


Water Works Sewage 


Virchows Archiv fur pathologische Anatomie 
und Physiologie und klinische Medizin. Berlin 

Vitamine und Hormone. Leipsic 

Vom Wasser. Berlin 

Voprosi Pitaniya (Problems of Nutrition) 

(Tsentral ! nii NauchniY Institut Pitaniya). 
Moscow, (in Russian with translated sum¬ 
maries )(Discontinued in 1941?) 

Vorratspflege und Lebensmittelforschung. 
Neudamm (Neumark) and Berlin 

Wallerstein Laboratories 'Communications. 

New York. (Superseding Commun. Sci. Pract. 
Brew, in 1939 (vol. nos. 5-7, 1939, 

adding Tf on the science and practice of 
brewing” ) 

Waseda Applied- Chemical Society Bulletin 
(Waseda University). Tokyo, (in Japanese with 
Eng. summari e_s ) 

Water Works and Sewerage. Chicago 
Wein und Rebe. Mainz 


We in u. Rebe 



-351- 


Wien,klin.Wochschr, 

Wien, landw. ztg. 
Woohbl. Papierfabr. 

Wochschr. Brau. 

Z. angew, Chem. 

Z. Biol, 

Z, Garungsphysiol, 

Zc ges, Brauw. 

Z.ges ,exptl ,Me‘d, 

Z. ges, Getreidew, 

Z^ges.Getreide-Muhlen- 
Backereiw. 

it 

Z, ges, Muhlenw. 

Z,' Immunitats forsch. 

Zo Krebsforsch. 

Z, landw, Versuchsw, 
Gesterr • 


Wiener klinische Wochenschrift. Vienna 

Wiener landwirtsohaftliche Zeitung, Vienna 

Wochenblatt fur Papierfabrika.tion, (Verein 
deutsoher Papierfabrikanten) f Biberach a,d. 
Riss 

Wochenschrift fur Brauerei, Berlin 

Zeitschrift fur angewandte Chemie, Leipsic, 
(Superseded by Angew. Chem.; superseded by 
Die Chemie in 1942) 

t! 

Zeitschrift fur Biologie, Munich 

Zeitschrift fur Garungsphysiologie„ Berlin, 
(Superseded by Z 0 tech, Biol,; superseded 
by Chem, Zelle Gewebe; discontinued 1926) 

Zeitschrift fur das gesamte Brauwesen, 
Nurnberg 

tt 

Zeitschrift fur die gesamte experimentelle 
Medizin. Berlin 

* 

tt 

Zeitschrfit fur das gesamte Getreidewesen. 
(Superseded by Zeitschrift fur das gesamte 
Getreide- und Muhlenwesen; superseded by Z. 
ges .Getreide-Muhlen-Backereiw. 19153) 

Zeitschrift fur das gesamte Getreide- Muhlen- 
und Backereiwesen. Berlin 

tt tt 

Zeitschrift fur das gesamte Muhlenwesen, 
Frankfurt a.M. (Superseded by Zeitschrift 
fur das gesamte Getreide- und Muhlenwesen; 
superseded by Z, ges, Getreide- Muhlen.- 
Backereiw, in 1933) « 

Zeitschrift fur immunitatsforschung und 
exper imentelle Thera pie, Jena 

Zeitschrift fur Krebs forschung. Berlin 

Z©itschrift fur da's landwirtsohaftliche 
Versuchswesen in Oesterreich. Vienna. (Be¬ 
ginning 1919 "Deutsch-Oesterreich”)(Super- 
seded by Fortschritte der Landwirtschaft; 
discontinued 1933) 


Z. med. Chem. 

tt 

Z. .offentl. Chem. 

Z. phys. Chem. 

Z. physiol. Chem. 

Z. Spiritusind. 

Z. tech. Biol. 

t! 

Z. Tiererna.hr. Fut- 
termittelk. 

# 

Z.Untersuch;Lebensm. 

Z. Untersuch. Nahr.- 
Genussm. 

Z.Ver.deut.Ing. 

Z.Ver.deut.Zucker Ind. 

Z. Vitaminforsch. 


.. 

; rTf? 


-352- 

. 

Zeitschrift fur medizinische Chemie. 
Mecklenburg. (Discontinued 1928) 

Ze.itschrift fur offentliche. Chemie* Plauen 
I.V. (Discontinued 192'2) 

Zeitschrift fur physikalische Chemie, 
Stochiometrie und Verwandtschaftslehre. 

Leipsic. (Abteilung A, Chemische' Thermodynamik* 
Kinetik e Elektrochemie• Eigenschaftslehre, 
beginning 1928, continues numbering) 

. * ^ 

Hoppe-Seyler 1 s Zeitschrift fur physiologische 
Chemie, Berlin 

Zeitschrift fur Spiritusindustrie (Subtitle 
varies ). Berlin 

Zeitschrift fur technische Biologie. Leipsic. 
(Superseding Z. Garungsphysiol.)(Superseded 
by Chem.Zelle Gewebe; discontinued 1926) 

tt »t 

Zeitschrift fur Tierernahrung und Fut- 
termittelkunde. Berlin. (Supersedes Landw. 
Vers.-Sta. in 1938) 

Zeitschrift fur Untersuchung der Lebensmittel. 
Berlin 

Zeitschrift fur Untersuchung der Nahrungs- 
und Genussmittel, sowie Gebrauchsgegenstande. 
Berlin. (Superseded' by Z. Untersuch. 

Lebensm. 1926) 

Zeitschrift des Vereins * deutschef 
Ingenieure. Berlin 

Zeitschrift des. Vereins der deutschen 
Zuoker-Industrie. Berlin. (Superseded by 
Z.Wirtschaft.sgruppe Zuckerind. in 1935) 

Zeitschrift fur Vitaminforschung• Berne. 

(In Fr., Ger., Eng*; or in Italian with 
translated summaries) 


-353- 


Z. V.olksernahr. 


Z.Wirtschaftsgruppe 

Zuckerind, 

Z.Zuchtung,Roihe B 


Z. Zuckerind. Bohmen 


Z.Zuckerind. cecho- 
slovak.Rep. 

Zemed. Arch. 

Zentr. Bakt.Parasi- 
tenk.,Abt.1 

Zentr. Bakt. Parasi- 
tenk.,Abt .2 

Zhur.ekspt.Biol .Med. 

Zpravy Ustavu 
Kvasneho PrumysluErne 

Zymologica 


Zeitschrift fur Volksernahrung (subtitle 
varies). Berlin. (Superseding Die Volksernahrung 
in 1935) 

Zeitschrift dor Wirtsohaftsgruppe 
Zuckerindustrie. Berlin. (Superseding Z. 

Ver. deut.Zucker Ind. 

Zeitschrift fur Zuc t htung. Reihe B. 

Tierzuchtung und Zuchtungsbiologi© ©insch- 
liesslich Tierernahrung. Berlin. (Superseded 
and preceded by Zeitschrift fur Tierzuchtung 
und Zuchtungsbiologie) 

tt »t 

Zeitschrift fur die Zuckerindustrie in Bohmen. 
Prague. (Superseded by Z. Zuckerind. 
cechoslovak.Rep.) 

Zeitschrift fur die Zuckerindustrie der 
cechoslovakischen Republik. Prague. (Dis¬ 
continued 1939)(Merged into Listy cukrovarnicke) 

Zemedelsky Archiv. Prague, (in Bohemian) 

Zentralblatt fur Bakteriologie, Parasitenkunde 
und Infektionskrankheiten. Abt.l. 
Medizinisch-hygienische Bakteriologie und 
tierische Parasitenkunde. Originale. Referate. 
Jena. (Before 1929 Centr .Bakt.Parasitenk.) 

Zentralblatt fur Bakteriologie, Parasiten¬ 
kunde und Infektionskrankheiten. Abt.2. 
Allgemeine landwirtschaftlich-technische 
Bakteriologie, Garungsphysiologie und 
Pflanzenpathologie. Jena. (Subtitle varies 
slightly)(Before 1929 Centr.Bakt.Parasitenk.) 

Zhurnal experimental ’no? Biologii i 
Meditsiny; Journal do biologie et de 
medecine experimentales• Moscow, (in Russian 
with Ger. summaries)(Superseded by Biol.Zhur.) 

Zpravy Ustavu Kvasneho Prumyslu v. Brne 
(Publications of the Institute of the Yeast 
Industry at Brunn). Brunn 


Zymologica e chimica dei colloidi. Bologna. 
(Title varies slightly*KSuperseded By Giorn. 
biol.applicata ind.chim.; superseded by Giorn. 
biol.ind. agr. aliment.; superseded by Boll, 
sci.facolta chim.ind. Bologna). 










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